• Slow Cooked Lamb Shoulder With Aioli

    Leg of lamb with herb and pine nut stuffing.


    • One 2.5 to 3 kg shoulder of lamb
    • 1 teaspoon ground coriander
    • 1 teaspoon ground fennel seeds
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon white pepper
    • 2 teaspoons sea salt
    • 60 ml extra virgin olive oil
    • Freshly ground pepper

    For Aioli

    • 3 egg yolks
    • 2 garlic cloves, crushed
    • Sea salt
    • 2 tablespoons lemon juice
    • 375 ml olive oil
    • White pepper


    1. Trim excess fat from roast. Combine all spices, sea salt and extra virgin olive oil. Rub all over the roast ensuring it is well coated. Plate on a plate and cover loosely with cling film and refrigerate overnight.
    2. Remove lamb 2 hours prior to cooking and allow to stand at room temperature. Pre heat the oven to 130 degrees Celsius.
    3. Whisk egg yolks in a large bowl. Add garlic, sea salt and lemon juice while slowly mixing in the oil.
    4. Continue adding oil slowly until it is well combined. Mix continuously when adding or the aioli may split. Add a couple of pinches of pepper, salt and some lemon juice. Check flavour and adjust accordingly.
    5. Place the roast in a baking tray and drizzle with a small amount of olive oil. Add 125 ml of water. Place 2 sheets of foil over the lamb to make a tent and then leave to cook for 2.5 to 3 hours.
    6. Reduce heat too 100 degrees and continue to cook for another 3 hours. Remove from oven and allow to stand for 20 minutes before carving.
    7. Serve lamb with aioli on top, freshly ground pepper and your favourite roast vegetables.