Slow-roasted lamb with smoked paprika aïoli
This is a really stress-free method of roasting lamb that delivers plenty of flavour
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 4 hours
- 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 21/2 hours and then remove the foil. Roast for another hour and then rest for at least 20 minutes before carving.
- 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 serving.
Per serving
792 kcalories, protein 59.4g, carbohydrate 2.5g, fat 60.5 g, saturated fat 17.2g, fibre 0.0g, salt 0.49 g
Recipe from olive magazine, April 2009.
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Ingredients
- rolled boneless leg of lamb , about 1.8kg after boning
- 1 tbsp each fennel , cumin and coriander seeds
- olive oil
AÏOLI
- 2 egg yolks , at room temperature
- 1 tsp Dijon mustard
- 1 garlic clove , crushed
- 200ml sunflower oil
- 1 tbsp lemon juice
- 1 tsp smoked paprika
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 4 hours
Ingredients
- rolled boneless leg of lamb , about 1.8kg after boning
- 1 tbsp each fennel , cumin and coriander seeds
- olive oil
AÏOLI
- 2 egg yolks , at room temperature
- 1 tsp Dijon mustard
- 1 garlic clove , crushed
- 200ml sunflower oil
- 1 tbsp lemon juice
- 1 tsp smoked paprika
Per serving
792 kcalories, protein 59.4g, carbohydrate 2.5g, fat 60.5 g, saturated fat 17.2g, fibre 0.0g, salt 0.49 g
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19 March 2009
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08 April 2009
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08 April 2009
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08 April 2009
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09 April 2009
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