Dinner · Turkish

Slow-roast lamb with cinnamon, fennel & citrus

Name: Slow-roast lamb with cinnamon, fennel & citrus
Prep time: 20 min
Cook time: 260 min
Total time: 280 min
Yield: 6 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

A succulent Turkish-inspired slow-roasted lamb leg infused with aromatic spices, honey, and citrus for a very tender finish.

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Prep: 20 min
Cook: 260 min
Total: 280 min
Serves: 6
Level: Medium

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Slow-roast lamb with cinnamon, fennel & citrus

Method

Put the lamb into a large food bag with all the juice and marinate overnight.
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.
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.
Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

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