There’s plenty in this recipe that can be prepared ahead. Both the cucumber and red onion pickles benefit from some time in the fridge and have multiple uses beyond this recipe. While the lamb itself could happily sit marinading in the spice mix if you want to have everything organised before you come to cook. Any leftovers are ideal for lunch with flatbreads or as part of a salad the next day.
For the lamb:
1 tbsp coriander seeds
1 tbsp fennel seeds
6 garlic cloves, peeled
2 tbsp sea salt flakes
4 tbsp olive oil
1 x 3kg lamb shoulder
For the red onion:
1 red onion, very thinly sliced into rings
Juice of 2 lemons
1 tbsp sea salt
For the cucumber:
½ cucumber
150ml white vinegar
75ml caster sugar
1 tsp coriander seeds, crushed
1 tsp black peppercorns, crushed
For the aioli:
1 large free range egg yolk
3 garlic cloves, crushed
½ tsp dijon mustard
Squeeze lemon juice
125ml mild extra virgin olive oil
Sea salt and freshly ground black pepper
For the lamb:
1 tbsp coriander seeds
1 tbsp fennel seeds
6 garlic cloves, peeled
2 tbsp sea salt flakes
4 tbsp olive oil
1 x 3kg lamb shoulder
For the red onion:
1 red onion, very thinly sliced into rings
Juice of 2 lemons
1 tbsp sea salt
For the cucumber:
½ cucumber
150ml white vinegar
75ml caster sugar
1 tsp coriander seeds, crushed
1 tsp black peppercorns, crushed
For the aioli:
1 large free range egg yolk
3 garlic cloves, crushed
½ tsp dijon mustard
Squeeze lemon juice
125ml mild extra virgin olive oil
Sea salt and freshly ground black pepper