Slow-roast lamb with cinnamon, fennel & citrus

Name: Slow-roast lamb with cinnamon, fennel & citrus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 Lamb Leg; Zest and juice of 1 Lemon; 4 tablespoons Olive Oil; 2 tablespoons Clear Honey; 1 tablespoon Cinnamon; 1 tablespoon Fennel Seeds; 1 tablespoon Ground Cumin; 3 Cloves Crushed Garlic

Non-Veg📍Turkish🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Lamb

Ingredients for Slow-roast lamb with cinnamon, fennel & citrus

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Lamb Leg

Lemon

Zest and juice of 1

Olive Oil

4 tablespoons

Clear Honey

2 tablespoons

Cinnamon

1 tablespoon

Fennel Seeds

1 tablespoon

Ground Cumin

1 tablespoon

Garlic

3 Cloves Crushed

step 1

Step-by-Step Instructions

step 1

Put the lamb into a large food bag with all the juice and marinate overnight.

step 2

The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.

step 3

Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.

step 4

Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.