Slow-roasted lamb with smoked paprika aïoli
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
Ingredients
- about 1.8kg after boning rolled boneless leg of lamb
- 1 tbsp of each fennel, cumin and coriander seeds
- olive oil
aïoli
- 2 egg yolks, at room temperature
- 1 tsp Dijon mustard
- 1 clove garlic, crushed
- 200ml sunflower oil
- juiced to make 1 tbsp lemon
- 1 tsp smoked paprika
Method
- STEP 1
Heat the oven to 140c/fan 120c/gas 1. Season the lamb and sear on all sides in a frying pan with 1 tsp olive oil. Lightly crush the spices with 2 tsp salt in a pestle and mortar. Rub the lamb with 1 tbsp oil and sprinkle with the spices so that it is coated all over. Put the lamb on a rack with a baking tray underneath. Pour a cup of water into the tray and seal everything with a large piece of foil. Cook for 2½ hours and then remove the foil. Roast for another hour and then rest for at least 20 minutes before carving.
- STEP 2
To make the aioli, whisk the egg yolks, mustard and garlic with some seasoning. While whisking, slowly drizzle in the oil until incorporated. add the lemon juice and paprika and mix again (add a tsp or two of boiling water if it gets a bit thick). Chill until you serve with the lamb.
