Slow-Roast Lamb with Cinnamon, Fennel & Citrus
Tender slow-roasted lamb leg with a fragrant cinnamon, fennel, cumin, garlic and citrus glaze.
- 5 hr 20 min
- 460 kcal
- Gluten-free
- Turkish
Mellowpan tip: Makes 8 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 8 servings
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Steps
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Step 1:
Put the lamb into a large food bag with all the lemon juice and marinate overnight.
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Step 2:
The next day, take the lamb out of the fridge 1 hour before cooking.
1 h -
Step 3:
Heat the oven to 220C/200C fan/gas 7.
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Step 4:
Take the lamb out of the marinade, reserve the remaining marinade, and pat the lamb dry.
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Step 5:
Rub the lamb with half the olive oil and roast for 15–20 minutes until browned.
15–20 min -
Step 6:
Remove the lamb and reduce the oven to 160C/140C fan/gas 3.
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Step 7:
Mix the lemon zest, remaining olive oil, honey, cinnamon, fennel seeds, cumin, garlic and plenty of seasoning.
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Step 8:
Lay a large sheet of baking parchment on a large sheet of foil.
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Step 9:
Set the lamb leg on top, rub it all over with the paste, and pull up the sides of the foil.
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Step 10:
Drizzle the reserved marinade into the base and scrunch the foil to seal.
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Step 11:
Roast for 4 hours, until very tender.
4 h -
Step 12:
Rest the lamb, still wrapped, for 30 minutes.
30 min -
Step 13:
Unwrap and serve with the juices.
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