Slow-roast lamb with cinnamon, fennel & citrus

Slow-roast lamb with cinnamon, fennel & citrus

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(20 ratings)

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Cooking time

Prep: 15 mins Cook: 4 hrs, 20 mins Plus overnight marinating plus resting

Skill level

Easy

Servings

Serves 6

For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
514
protein
50g
carbs
8g
fat
32g
saturates
13g
fibre
0g
sugar
5g
salt
0.29g

Ingredients

  • 1 leg of lamb
  • zest and juice 1 lemon and 1 orange
  • 4 tbsp olive oil
  • 2 tbsp clear honey
  • 1 tbsp each of cinnamon, fennel seeds, ground cumin
  • 3 garlic cloves, crushed

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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.

Recipe from Good Food magazine, February 2011

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Comments

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clareharris's picture

Can anyone help - what potatoes & salad was originally suggested? There is no longer any other recipes linked with this one?

lahelapixie's picture
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Really yummy. The lamb was so soft and just fell apart. Most of my marinade escaped when cooking though, I obviously failed to wrapped it up well :( still tasted great.

paullatham's picture
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Served this for Easter lunch , in France , to my French in-laws. In view that some of my customers are known to,like the lamb undercooked I was apprehensive that 4 hours in the oven would generate a resounding Non! However things tuned out to be absolutely to the contrary with smiles all round. Served with the suggested potatoes. Could not find pomegranate seeds and so went with walnut, dried raisin and cranberry mix which went well with a dish considered to be similar in flavour to a Tagine.

bevhiggs's picture

This really works. Halved the cumin and added 1 tbsp pomegranite syrup. Very successful with the salad and potatoes recommended. Will definitely do it again.

rilzey's picture

please can someone tell me what is the Marinate made up of thanks

mumof3chickens's picture

Marinate is a verb. "Put the lamb into a large food bag with the juice and marinate overnight". People looking for a marinade need to just use the juice.

phatmer's picture
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It's fabulous! I forgot to season with salt and pepper before putting in the oven, but did so after while it was resting. Served with the suggested sides for Christmas dinner. Amazing. Thank you.

swnydon45's picture

Wonderful meal with the crunchy potatoes with dill and onions and pomegranate salad, couldn't ask for better

gilla2012's picture

what ingredients are used for the marinade?

tresillian's picture
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cooked this yesterday, along with the suggested salad and potatoes, for family and friends and it went down a storm... 2.5kg leg easily fed 8 but upped the potatoes to 2.5kg and used 200g of salad leaves. Made Honey Yogurt Cheesecake to round things off and can honestly say it was the best received meal ever and I do a lot of cooking; so simple and yet so good!

meljanie's picture
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Very yum - will definitely be making this again. Have to admit that I didn't do the overnight marinade, but it was still good - which is worth knowing.

iloophius's picture
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Made this for Mothers day when my parents-in-law were over and it's the most succulent lamb I've ever eten!
It's well worth the effort (in the end, it's not that much of an effort because as soon as it's in thte oven for 4 hours, it doesn't require any attention).
The leftovers went into a curry the next day and worked like a treat!

jules37384's picture

This was great, I used a roasting bag to cook it in and used the juice to make the gravy (as suggested by on an earlier comment). Everyone loved this!

mrsymo's picture
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I made this for a dinner party. It was fab! Very easy to make, almost no intervention. Cooked really well and in the times suggested. Did it with peas with lemon and olive oil, glazed carrots, mash and roasties and a lamb gravy. Loved by all! Will definitely make again. I would recommend you try it!

alisonainsworth's picture

Served this last night for a New Year's Eve dinner party with the suggested potatoes and salad. Preceded with meze, followed with almond and honey pastries with orange cream. All wonderful: easy to prep ahead and needing relatively little attention during the party so creating a really chilled and enjoyable evening. Lamb was really tasty though I'd look it slightly less next time.

maryknox's picture

what was the suggested potatoes and sala?

pc5039's picture

Can anyone confirm what the marinade is? Is it just the orange and lemon juice with some of the oil?

drgrobby's picture
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Absolutley delicious, my boyfriend said it was the best lamb he'd ever had!

blackditch's picture
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I cooked this last night for a dinner party. Really pleased with the ease of preparation and resulting flavor. However next time I will try cooking it at 140 as i think it was somewhat overdone.

flirtinflight's picture
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I made this last week when my mother brought over a half leg of lamb. The marinade smelt amazing, but I was worried about cooking a half leg of lamb for the full 4hrs 20min. It had about 3/4's of that time and disappointingly wasn't a "melt in the mouth" experience. However it was still very tasty, but I'm not sure I'd do it again.

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