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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jrb1946's picture
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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.

bobbyg's picture
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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.

jrb1946's picture
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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.

llwyngwril's picture

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.

tim212's picture

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.

jrb1946's picture
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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.

jrb1946's picture
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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

katetebbutt's picture
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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!

farmhand's picture

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

tartanseer's picture

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

johng31's picture

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.

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

arsonfire's picture

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!

l_webby_33's picture
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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!

melhizz's picture
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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!

unknownsock's picture
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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.

magnuswood's picture

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!

Hawie's picture
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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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