How to make
The lamb shoulder is washed very well.
On the inside, cut along each rib, by being careful not to cut it all the way through.
Mix the paprika, salt and pepper mixture in a small bowl.
Add the olive oil and mix very well, until a homogeneous mixture is obtained.
The shoulder is spread with the mixture on all sides, as well as in the slits of the ribs.
Place it in a baking pan with a lid and leave it for 1 hour in the refrigerator.
The new potatoes are washed very well. Put them in a bowl and sprinkle them with 1 tbsp. of salt.
Rub the potatoes with your hands to remove the skins, then pour cold water over them.
Leave them in the water for 30 minutes, then wash them very well from the skins.
Once the shoulder is left in the refrigerator long enough, take it out and roast it under a lid for 60 minutes in a preheated oven at 430°F (220°C).
Then add the potatoes, salt and butter in the baking pan.
Pour 4/5 cup (200 ml) of wine.
The lamb is roasted for another 60 minutes under a lid at 430°F (220°C), then the lid is removed and it is roasted for 30 minutes at 360°F (180°C).
The lamb shoulder with white wine and olive oil is ready.
