Slow-roast lamb with cinnamon, fennel & citrus

Name: Slow-roast lamb with cinnamon, fennel & citrus
Prep time: 51 min
Cook time: 5 h 20 min
Total time: 6 h 11 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 lamb leg; Zest and juice of 1 lemon; ¼ cup olive oil; 2 tbsp clear honey; 1 tbsp cinnamon; 1 tbsp fennel seeds; 1 tbsp ground cumin; 3 cloves garlic

A weekend Turkish dinner. Ready in about 6 hours 11 minutes. Difficulty: more effort.

51 minPrep (about)
5 hr 20 minCook (about)
6 hr 11 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredient

2 lamb legs

Fresh & other

Zest and juice of 1 lemon
3 tbsp clear honey Shopping tip: Regular runny honey.
5 cloves garlic

Sauces & oils

⅓ cup + 2 tsp olive oil

Spices & seasonings (3): cinnamon, fennel seeds, ground cumin

1 ½ tbsp cinnamon
1 ½ tbsp fennel seeds
1 ½ tbsp ground cumin

How to make it

Steps in our own plain words.

Put the lamb in a big food bag using all the juice and marinate overnight.
The next day.
Take your lamb out of your fridge 1 hr before you want to heat it.
Turn the oven on to 425°F (400°F for a fan oven).
Take the lamb out of the marinade and pat dry.
Rub with half the oil.
Roast for 15-20 mins until browned.
Remove lamb.
Reduce oven.
Do it to 325°F (275°F for a fan oven).
Mix the garlic, spices, honey, remaining oil and zests with plenty of seasoning.
Lay a big sheet of baking parchment on a big sheet of foil.
Sit the lamb leg over the top, rub all over using your paste plus pull up the sides of the foil.
Drizzle marinade in base, and scrunch foil to seal.
Roast for 4 hrs, until very tender.
Rest, still wrapped, for 30 mins, unwrap.
Serve with juices.