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Slow-roast lamb with cinnamon, fennel & citrus

  • 1 leg of lamb Lamb laamA lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
  • zest and juice 1 lemon and 1 orange Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 4 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 2 tbsp clear honey
  • 1 tbsp each of cinnamon, fennel seeds, ground cumin Cinnamon sin-ah-munA fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
  • 3 garlic cloves, crushed
  • 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.