Slow-roast lamb with cinnamon, fennel & citrus

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• CFL recipes

  23 January 2011

  CFL recipes rated and commented on this recipe

  

  This was spectacularly good. I served it at a dinner party and people had seconds and even thirds! Remember to zest the lemon and orange before juicing it (the day before), but otherwise, so easy and quite delicious. One of the best things I've ever done with lamb. And it's very difficult to go wrong with slow-roasting as you can't under- or over-cook. I served it with the potatoes and salad as suggested and it was perfect.

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• Magnus Wood

  03 February 2011

  Magnus Wood commented on this recipe

  Outstanding - both in taste and texture, and in that it is a very easy dish to create. The technique of slow roasting in juices creates lamb that is full of flavour, and which just falls off the bone. This recipe is great because you can let the lamb do its own thing and focus on other aspects of the meal. Absolutely I will be exploring other spice combinations slow-roasting lamb this way. Do make this!

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• Unknownsock

  07 February 2011

  Unknownsock rated and commented on this recipe

  

  Very nice, but feel would be better suited to Lamb Shanks, Leg of Lamb is an expensive cut to be cooking for four hours. If I do it again it'll be with shanks.

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• Melhizz

  15 February 2011

  Melhizz rated and commented on this recipe

  

  Abosolutely gorgeous! Made this for a dinner party, did the whole menu including almond pastries with the orange cream, although I added some Cointreau for extra zing! Side dishes and meze to start, Really impressive. I do recommend however the marinating overnight and resting for the entire time stated. Will definately be making again!

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• Luce

  17 February 2011

  Luce rated and commented on this recipe

  

  This was truly awesome, the best lamb I've ever tried. Worth the expensive cut! Definitely serve with the suggested salad and crispy potatoes for a meal your guests won't forget!

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• Colin

  04 March 2011

  Colin commented on this recipe

  Incredibly tasty and surprisingly easy to do. I used shoulder of lamb instead of leg. This was by far the best lamb that I have ever cooked, it fell apart when taking out of the roasting tin. So good, we are having it again this week when we have guests around for Sunday lunch. I served this with Yorkshire puds, peas roast sweet potato with olive oil, ground coriander and a pinch of crushed dried chillis and s&p. I made a jus from the lamb juices, drained off most of the fat, added 250ml of red wine and 350ml of lamb stock (using knorr lamb stock cube) and reduced it on the hob. Ab Fab!

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• susied

  12 March 2011

  susied rated and commented on this recipe

  

  Made this last night with the salad and potatoes. Tasted as though I had been slaving all afternoon, well worth the effort!

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• johng

  12 March 2011

  johng commented on this recipe

  The recipe tells you to put the lamb in a bag with the mariade but there are no instructions on what the marinade is made off. We can guess at juice, zest, honey. seeds and garlic but the recipe as printed is ambiguous.

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• Ron

  13 March 2011

  Ron commented on this recipe

  Well, we have just finished scoffing this dish, an absolute zinger. Delicious. Fully recommended!

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• brackenwray

  01 April 2011

  brackenwray commented on this recipe

  Absolutly delicious. I used leg of mutton and cooked it for 6 hours rather than the 4 in the recipe.

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• Potato

  06 April 2011

  Potato rated and commented on this recipe

  

  Made this for Mothers day lunch and it was worth getting up early to get it in the oven. The lamb was so tender it just fell apart - people said it looked like crispy duck all shredded up. We devoured the whole thing between 5, so must have been good!

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• jrb1946

  21 April 2011

  jrb1946 commented on this recipe

  Everyone comments positively about this recipe. So they all must have done the marinade. It is also described as "easy". However Johng (above) and I find a difficulty. What in is the marinade? How is it made? Which ingredients go in the marinade? Is it the lemon + orange + 2 of the 4 tbsp olive oil +honey,cinnamon fennel and cumin?. If you see this before 23rdApril please please email me johnrblackie@aol.com. (and know the answer). Thanks

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• jrb1946

  21 April 2011

  jrb1946 commented on this recipe

  See post above. I phoned GF. And the answer is that marinade is the juice and zest of the lemon and orange. That's all. Looking forward to this.

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• tim212

  23 April 2011

  tim212 commented on this recipe

  It sounds like it should be marinated in just the lemon and orange juice. The zest is used the next day. I hope this is right because I am making this tomorrow for Easter dinner. Just about to marinade the lamb.

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• poolie

  24 April 2011

  poolie commented on this recipe

  Probably the best recipe I have tried with lamb. I cooked a 2.5kg leg as per recipe and it was Both moist and very tasty.

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• jrb1946

  24 April 2011

  jrb1946 commented on this recipe

  Yes it is good, very good. 3 things I would do differently next time. 1. Only use 1/2 Tbsp of Cumin. 'Cos at 1 Tbsp it tends to flood the other flavours. 2. Either cook for less time - say 3 hours or at a lower temperature say 130C. At 4 hours and 145C (fan oven) it fell off the bone too much, and became a little on the dry side. 3. Have gravy boat handy when getting it out of the roasting pan. There was some really good ready to use gravy there. We used 2kg+ leg - Fed 6 adults+2ch. Moderate portions + a bit over. Easter Day family lunch.

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• BobbyG

  24 April 2011

  BobbyG rated and commented on this recipe

  

  This was really nice meal that everyone liked. We added some potatoes to it, which soaked up some of the juices and tasted really nice.

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• jrb1946

  27 April 2011

  jrb1946 rated and commented on this recipe

  

  And a couple of other things I forgot to say.::: 1. We added a dollop of medium dry sherry to the marinade. Well worth doing I thought.::: 2. We left out the garlic, plenty of other flavours and many of us don't like it anyway.

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• Sue Hibberd

  28 April 2011

  Sue Hibberd rated and commented on this recipe

  

  This was delicious.. Easy to prepare and cook. Just leave in the oven and walk away. The meat fell off the bone and was tasty and moist. Will certainly make this again

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• Jodie Rees

  05 May 2011

  Jodie Rees rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 4 hrs 20 mins

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

PER SERVING

514 kcalories, protein 50.0g, carbohydrate 8.0g, fat 32.0 g, saturated fat 13.0g, fibre 0.0g, sugar 5.0g, salt 0.29 g

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