Slow-roast lamb with cinnamon, fennel & citrus

Name: Slow-roast lamb with cinnamon, fennel & citrus
Prep time: 17 min
Cook time: 44 min
Total time: 61 min
Yield: 4 servings
Ingredients: 1 Lamb Leg; 1 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

61 min · Serves 4 · By TheMealDB Import

High Protein
Turkish
Lamb
Dinner
Comfort Food

Turkish, Lamb

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

1 Lamb Leg
1 Zest and juice of 1Lemon
4 tablespoonsOlive Oil
2 tablespoonsClear Honey
1 tablespoonCinnamon
1 tablespoonFennel Seeds
1 tablespoonGround Cumin
3 Cloves CrushedGarlic

Method

Prep 17 min · Cook 44 min

1Put the lamb into a large food bag with all the juice and marinate overnight.
2The 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.
3Mix 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.
4Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.