Slow-roasted lamb with smoked paprika aïoli

  • serves 6
  • Easy

Boneless leg of lamb is a great cut for entertaining as it's so easy to carve. This one is crusted with spice, cooked slow until meltingly tender then served with a garlic and smoky paprika mayonnaise.



  • rolled boneless leg of lamb about 1.8kg after boning
  • fennel, cumin and coriander seeds 1 tbsp of each
  • olive oil


  • egg yolks 2, at room temperature
  • Dijon mustard 1 tsp
  • garlic 1 clove, crushed
  • sunflower oil 200ml
  • lemon juiced to make 1 tbsp
  • smoked paprika 1 tsp


  • 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.

Nutritional Information

  • Kcals 792
  • Carbs 2.5g
  • Protein 59.4g
  • Fat 60.5g
  • Salt 0.49g