Slow-roast lamb with cinnamon, fennel & citrus
Experience the flavors of Turkey with this slow-roasted lamb infused with cinnamon, fennel, and citrus. This dish promises tender meat and a delightful aroma that will transport your senses.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Lamb, Turkish, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 1 pcs lamb leg
- 1 pcs lemon
- 4 g olive oil
- 2 ml honey
- 1 g cinnamon
- 1 tbsp fennel seeds
- 1 tsp cumin
- 3 pcs garlic
Instructions
- Place the lamb in a large food bag along with all the marinade and let it sit overnight.
- Remove the lamb from the refrigerator 1 hour prior to cooking.
- Preheat the oven to 220C/200C fan/gas mark 7.
- Take the lamb out of the marinade and set aside the leftover marinade.
- Gently dry the surface of the lamb.
- Coat the lamb with half of the oil.
- Roast the lamb for 15-20 minutes until it develops a golden-brown color.
- Take the lamb out of the oven.
- Lower the oven temperature to 160C/140C fan/gas mark 3.
- Combine the zests, the remaining oil, honey, spices, garlic, and a generous amount of seasoning.
- Place a large piece of baking parchment on top of a large piece of foil.
- Position the lamb leg on the parchment.
- Spread the prepared paste all over the lamb.
- Lift the edges of the foil up.
- Pour the reserved marinade into the bottom.
- Twist the foil to create a seal.
- Cook the lamb for 4 hours until it is extremely tender.
- Allow the lamb to rest, still wrapped, for 30 minutes.
- Remove the wrapping from the lamb and serve it with the juices.