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Slow-Roast Lamb with Cinnamon & Fennel

Name: Slow-Roast Lamb with Cinnamon & Fennel
Total time: 300 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 1 leg of lamb (approx. 2kg); Zest and juice of 1 lemon; 4 tbsp olive oil; 2 tbsp clear honey; 1 tbsp ground cinnamon; 1 tbsp fennel seeds; 1 tbsp ground cumin; 3 cloves garlic, crushed

Fall-apart tender roast leg of lamb infused with citrus zest, warm cinnamon, and aromatic fennel.

300 min serves 6 Easy Watch

Ingredients

1 leg of lamb (approx. 2kg)2kg

Zest and juice of 1 lemon1 pc

4 tbsp olive oil500ml

2 tbsp clear honey340g

1 tbsp ground cinnamon35g

1 tbsp fennel seeds35g

1 tbsp ground cumin40g

3 cloves garlic, crushed3 pack

Method

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.

Cost to cook

serves 6 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £27.44 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£30.38 est. · serves 6

Family dinners