Slow-roast lamb with cinnamon, fennel & citrus
Slow-roasting lamb with warming spices creates a tender, deeply flavored dish that bridges sweet and savory in the Turkish tradition. The cinnamon and fennel seeds work together to brighten rather than cloy, while the citrus cuts through the richness of the meat. This technique allows the spices to meld into the lamb's natural flavors over hours, building complexity that quick cooking simply cannot achieve.
Instructions
step 1 Put the lamb into a large food bag with all the juice and marinate overnight. step 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. step 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. step 4 Roast for 4 hrs, until very tender.
Rest, still wrapped, for 30 mins.
Unwrap and serve with juices..
Watch the video
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
