Slow-roast lamb with cinnamon, fennel & citrus
Slow-roast lamb with cinnamon, fennel & citrus is a lamb recipe from Turkish. It uses 8 ingredients, including lamb leg, lemon, olive oil, clear honey, cinnamon, fennel seeds and more. The method is broken into 4 steps with measured ingredients.
Method
- 1
Put the lamb into a large food bag with all the juice and marinate overnight.
- 2
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.
- 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.
- 4
Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.
About this recipe
What is Slow-roast lamb with cinnamon, fennel & citrus?
Slow-roast lamb with cinnamon, fennel & citrus is a lamb recipe from Turkish. It uses 8 ingredients, including lamb leg, lemon, olive oil, clear honey, cinnamon, fennel seeds and more. The method is broken into 4 steps with measured ingredients.
Where is Slow-roast lamb with cinnamon, fennel & citrus from?
Slow-roast lamb with cinnamon, fennel & citrus is a Turkish dish — the recipe on this page uses the ingredients and method typical of that cuisine.
How many ingredients does Slow-roast lamb with cinnamon, fennel & citrus need?
This recipe uses 8 ingredients, each with a measure in the list on this page.
Is Slow-roast lamb with cinnamon, fennel & citrus vegetarian?
This recipe is marked Lamb, so it is not identified as vegetarian or vegan. Check the ingredient list to match your diet.
Is there a video guide for Slow-roast lamb with cinnamon, fennel & citrus?
Yes — a YouTube walkthrough is linked on this page.
See the original recipe at the original source.
