Slow-Roasted Lamb with Cinnamon, Fennel & Citrus

Instructions

1. 1

   Marinate the Lamb Overnight

   Place the lamb leg into a large resealable food bag and pour in the lemon juice. Seal the bag tightly, ensuring the lamb is well-coated with the juice, and refrigerate it overnight to allow the flavors to penetrate the meat.

2. 2

   Prepare for Roasting

   ~4.5 hr

   One hour before cooking, take the marinated lamb out of the fridge to bring it to room temperature. Preheat your oven to 220°C (200°C for fan ovens or gas mark 7). After removing the lamb from the marinade, pat it dry with paper towels to ensure a nice crust forms when roasting. Rub half of the olive oil over the surface of the lamb, then roast it in the oven for 15-20 minutes until it’s golden brown and fragrant.

3. 3

   Make the Spice Paste

   5 min

   In a mixing bowl, combine the lemon zest, the remaining olive oil, honey, cinnamon, fennel seeds, ground cumin, and crushed garlic. Season generously with salt and black pepper to create a flavorful paste. Prepare a large piece of baking parchment and place it on top of a sheet of aluminum foil, ready for wrapping the lamb.

4. 4

   Slow Roast the Lamb

   1 min

   Carefully place the lamb on the parchment and generously coat it with the spice paste, ensuring it’s evenly covered. Pour the reserved marinade around the lamb in the foil packet. Gather and scrunch the foil tightly to seal the lamb inside, trapping moisture and flavors. Roast the lamb in the oven for about 4 hours, or until it is fork-tender and falling off the bone. Once done, let it rest in the foil for 30 minutes to allow the juices to redistribute before serving.

FAQ