Lamb is a classic spring meat, perfect for Sunday roasts. Angela Hartnett shared her secret for a perfect crust and tender meat.

Angela made a Spanish roast lamb recipe on a podcast for Dave Grohl. He said it was delicious. The recipe is from Jose Pizarro.

The recipe is for slow-cooked lamb with paprika, oregano, and honey. It becomes rich and tender.

To keep the meat tender, use a quick fix. You need tin foil.

Add seasonings and vegetables to the roasting tin with the lamb. Add sherry and honey, then cover with foil.

The tin foil helps the lamb steam and roast at the same time.

Angela said to cover the tin tightly with foil. This helps the lamb steam and roast.

The foil keeps the steam in, so the outside is crusty and the inside is juicy. It takes four hours to cook.

After cooking, baste the lamb with the juices. Uncover and roast for 30 minutes to brown the outside.

Angela wants the lamb to fall off the bone. Open the foil, baste, and check the lamb.

Add garlic and onions under the lamb for extra flavor. Serve with roast potatoes and asparagus.

Blanch the asparagus, then fry it lightly. The video has been viewed many times.

One commenter said the recipe looks delicious but is not traditional Spanish lamb.

Another commenter wants to try the recipe. It looks very tasty.

Some commenters love lamb shoulder and the combination of paprika and honey.

Try Angela's recipe at home for a new flavor combination.

Preheat the oven to 200°C. Put onions in a roasting tin, drizzle with oil, and season.

Rub the lamb with paprika, season, and sit on the onions. Add sherry, honey, and oregano.

Cover with foil and roast for 30 minutes, then reduce the temperature and roast for three hours.

Uncover, baste, and roast for 30 minutes. Rest the lamb for 15 minutes.

Spoon off the fat, then serve the lamb with the tin's contents and new potatoes.

The recipe is easy to follow and results in a delicious, tender roast lamb.