Slow-roast lamb with cinnamon, fennel & citrus
A Turkish lamb leg slow-roasted with citrus, honey, and warm spices, wrapped to seal in juices and finished until very tender.
Steps
- 1
Marinate the lamb in a large bag with all the juices and marinate overnight.
- 2
The next day, remove the lamb from the fridge 1 hour before cooking. Preheat the oven to 220C / 200C fan / gas 7. Remove the lamb from the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 minutes until browned. Remove the lamb and reduce the oven to 160C / 140C fan / gas 3.
- 3
Mix the lemon zest and juice, remaining oil, honey, cinnamon, fennel seeds, cumin and garlic with plenty of seasoning. Place 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 fold the foil to seal. Drizzle any marinade into the base and seal well.
- 4
Roast for 4 hours, until very tender. Rest, still wrapped, for 30 minutes. Unwrap and serve with juices.
