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Slow-roasted lamb with smoked paprika aïoli

Slow-roasted lamb with smoked paprika aïoli

Name: Slow-roasted lamb with smoked paprika aïoli
Total time: 4 h
Yield: serves 6
Ingredients: about 1.8kg after boning rolled boneless leg of lamb; 1 tbsp of each fennel, cumin and coriander seeds; olive oil; 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

Published: December 19, 2014 at 2:30 PM

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serves 6

Easy

Total time: 4 hrs

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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.

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Ingredients

Nutrition

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

Nutrition: per serving

kcal792
fat60.5g
saturates0g
carbs2.5g
sugars0g
fibre0g
protein59.4g
salt0.49g

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.

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