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Slow-roasted lamb with smoked paprika aoli
- rolled boneless leg of lamb , about 1.8kg after boning
- 1 tbsp each fennel , cumin and coriander seeds
- olive oil
- 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
Directions:View on BBC Good Food
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