Slow-Roast Lamb with Cinnamon, Fennel & Citrus
Tender slow-roasted lamb leg infused with warm spices, honey, and bright citrus zest. Marinated overnight and oven-roasted until meltingly soft, it makes an impressive centrepiece for any occasion.
Ingredients
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Lamb Legβ 2 kg None
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Olive Oilβ 54.4 g π§ 59.2 ml π₯ 4 tbsp
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Clear Honeyβ 41.4 g π§ 29.6 ml π₯ 2 tbsp
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Lemonβ 100 g π 1ΒΌ pcs
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Ground Cuminβ 7.4 g 3β pcs
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Fennel Seedsβ 7.4 g π§ 14.8 ml π₯ 1 tbsp
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Garlicβ 15 g π§ 3 pcs
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Cinnamonβ 7.4 g 2Β½ pcs
Total nutrition
3288 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Place the lamb leg in a large food bag with the lemon juice and leave to marinate in the refrigerator overnight.
- The next day, remove the lamb from the fridge 1 hour before cooking to bring it to room temperature. Heat the oven to 220Β°C (200Β°C fan / gas 7). Take the lamb out of the marinade, reserving the liquid, and pat it dry. Rub with 30 ml of the olive oil and roast for 15β20 minutes until browned all over. Remove the lamb and reduce the oven temperature to 160Β°C (140Β°C fan / gas 3).
- Mix the lemon zest, remaining 30 ml of olive oil, 30 ml of honey, 5 g each of cinnamon, fennel seeds, and ground cumin, and 3 crushed garlic cloves together with plenty of salt and pepper to form a paste. Lay a large sheet of baking parchment on top of a large sheet of foil. Place the lamb leg on top, rub the paste all over it, then pull up the sides of the foil. Pour the reserved marinade into the base and scrunch the foil tightly to seal everything in a parcel.
- Return the lamb to the oven and roast for 4 hours until very tender. Leave to rest, still wrapped, for 30 minutes. Unwrap, slice, and serve with the cooking juices poured over.
Source:
TheMealDB
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