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Lamb is a quintessential springtime choice for a roast dinner, ideal for any Sunday spread. To achieve the perfect crust and "meltingly" tender meat, top chef Angela Hartnett has recently let slip her closely guarded secret.

In the latest episode of the Dish from Waitrose podcast, Angela prepared a Spanish-inspired roast lamb recipe from Jose Pizarro for Foo Fighters frontman Dave Grohl. Upon tasting the dish, Dave exclaimed: "This is so delicious. Oh, my god. This is great." The TikTok video's caption read: "This week's recipe from José Pizarro is slow-cooked Spanish-style lamb, braised low and slow with paprika, oregano and a touch of honey until rich, glossy and meltingly tender."

To ensure the meat stays succulent and melt-in-the-mouth, there is one simple trick every home cook can employ. All you need is a roll of tin foil.

Once all the seasonings and vegetables have been arranged in the roasting tin alongside the lamb, pour in the sherry and honey to retain moisture, then cover the tin snugly with the foil, reports The Mirror.

Angela explained: "And then just make sure everything's really nicely tucked under tightly. So, with the foil, do it really nice and tight, cause by doing it nice and tightly, it's gonna sort of semi steam as well as roast."

The tin foil traps the steam as the lamb cooks, ensuring that while the exterior develops a gorgeous crust, the meat within remains beautifully tender and juicy. The whole dish should take approximately four hours to cook.

Once the lamb is cooked and removed from the oven, baste it thoroughly with all the wonderful juices collected in the tin. To achieve a nicely browned exterior, uncover the meat and roast for a further 30 minutes.

Angela continued: "Really, what you want is it falling off the bone. You wanna open that foil, baste it a little bit and see that that lamb is just coming up."

To add an extra depth of flavour, the chef also nestled smashed garlic cloves and sliced red onions beneath the lamb, allowing the juices to caramelise beautifully. To round off the roast lamb, Angela served it alongside small roast potatoes and asparagus.

For perfectly tender asparagus, simply blanch the spears before lightly frying them in a pan. The video has amassed over 48,000 views, garnering 1,671 likes and 15 comments.

Mirosae1 wrote: "Paprika? Spanish lamb? My mother will die...but it looks delish."

Sohoneill commented: "Omg I'm actually trying to get in phone to eat this looks soooooo delicious."

Melanie wrote, "Lamb shoulder is my absolute favourite," while another agreed, "What a pairing, Angela and Dave, paprika and honey."

So if you're on the lookout for an exciting new flavour combination, here's how to recreate Angela's spin on Jose's recipe in your own kitchen.

Ingredients

• Two red onions, cut into wedges
• Two tbsp olive oil
• One whole lamb shoulder (about 1.7-1.9kg)
• Two tsp sweet smoked paprika
• 100ml oloroso sherry (or water)
• One tbsp clear honey
• Half a 15g pack of oregano

Method

Preheat the oven to 200°C/gas mark 6. Place the onions in the base of a large roasting tin, drizzle with oil and season.

Coat the lamb shoulder in paprika, season well and place on top of the onions. Pour the sherry (or water) into the tin, drizzle the honey over the lamb and tuck the oregano sprigs underneath.

Cover with foil and roast for 30 minutes, then lower the oven temperature to 150°C/gas mark 2 and continue roasting for a further three hours.

Remove the foil and baste with the cooking juices, then roast for a final 30 minutes or until tender and sticky, ensuring all surfaces are thoroughly cooked and nicely browned. Allow the lamb to rest in the cooking juices for 15 minutes.

Skim the fat from the resting juices, then transfer the meat to a serving platter along with the contents of the tin; carve and serve alongside the new potatoes and runner bean salad.