Slow roast lamb with warm aioli, tomato salsa and flatbread

For a splendid meal try Merrilees Parker's tender spiced roast lamb served with garlic mayonnaise, salsa and flatbread
By Merrilees Parker
Slow roast lamb with warm aioli, tomato salsa and flatbread
  • Rating:
  • Cook Time: 5 hours 10 minutes
  • Prep Time:
  • Effort: medium


For the slow roast lamb

  • 2 tbsp extra virgin olive oil
  • 1 tbsp ground ginger
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tbsp turmeric
  • 2 tsp harissa
  • 1 unwaxed lemons, juice and zest
  • 1 bunches coriander, leaves picked and used in salsa, stalks reserved
  • 1 pinches salt
  • 1 large lamb, shoulder
  • 2 tbsp water

For the warm aioli

  • 1 heads garlic
  • 2 egg yolks
  • 150 ml extra virgin olive oil
  • 2 tsp white wine vinegar

For the chunky tomato salsa

  • 5 ripe plum tomatoes
  • 1 red onions, very finely chopped
  • 1 tbsp chopped flat leaf parsley
  • 1 bunches coriander, leaves picked, see above
  • 1 tbsp limes, juice
  • 4 tbsp extra virgin olive oil
  • 1 pinches freshly ground salt and black pepper


1. Preheat the oven to 170ÂșC/gas 3. 2. Place the olive oil, ginger, cumin, coriander, turmeric, harissa, lemon juice and zest, coriander stalks and a good pinch of salt into a blender and blend to form a smooth paste. 3. Place the lamb shoulder on a large double sheet of kitchen foil. Using a sharp knife, cut several incisions in the lamb. 4. Rub the spice paste thoroughly into the lamb. 5. Spoon over the water and wrap the foil around the lamb, leaving a pocket of air. 6. Place the foil-wrapped lamb in a roasting tray and roast for 4 hours.7. After 4 hours, open the foil and baste the lamb. 8. Add the garlic bulb to the roasting tray. Roast for a further hour, when the lamb should be meltingly tender and the garlic soft. 9. Meanwhile, make the salsa. Place the tomato, onion, parsley, coriander leaves, lime juice and olive oil in a bowl. Season well with salt and freshly ground pepper and mix thoroughly. 10. Turn off the oven but leave the lamb to rest inside. 11. To make the warm aioli, gently heat the olive oil. In a small pan. Meanwhile, squeeze out soft garlic flesh from the roast garlic cloves into a blender. 12. Add the egg yolks and season with salt and freshly ground pepper. 13. With the motor running, gradually add the warm olive oil to make a smooth thick sauce. Gradually, add in the vinegar. 14. Place the aioli in a heavy-based saucepan and gently heat through before serving. 15. To serve, wrap the labna bread in a clean damp tea towel and warm through in the oven. 16. Meanwhile, shred the lamb using two forks. 17. Give each person a labna bread, smear over the garlic aioli, top with some lamb and finish off with some salsa. Wrap and eat immediately.

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