Slow-Roast Lamb with Cinnamon, Fennel and Citrus
Lamb slow-roasted with cinnamon, fennel and honey until falling apart — an aromatic centerpiece.
- Total
- 35 min
- Serves
- 4
A spectacular slow roast: lamb leg rubbed with cinnamon, fennel seeds, cumin and garlic, glazed with honey and lemon, roasted low for hours until it falls apart at a fork's touch. The warm spices and honey caramelize into a fragrant crust. It's a centerpiece roast with Middle Eastern warmth — impressive, aromatic and meltingly tender.
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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 550
- Protein
- 40 g
- Fat
- 40 g
- Carbs
- 10 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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