Slow-roast lamb with cinnamon, fennel & citrus

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• Marion

  18 June 2011

  Marion rated and commented on this recipe

  

  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.

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• drgrobby

  14 August 2011

  drgrobby rated and commented on this recipe

  

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

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• patsy

  07 November 2011

  patsy commented on this recipe

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

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• AMA

  01 January 2012

  AMA commented on this recipe

  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.

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• Yvonne

  15 January 2012

  Yvonne commented on this recipe

  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!

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• Yvonne

  15 January 2012

  Yvonne rated this recipe

  

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• Jules

  25 February 2012

  Jules commented on this recipe

  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!

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• pmercier

  05 March 2012

  pmercier rated this recipe

  

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• Panis

  02 April 2012

  Panis rated and commented on this recipe

  

  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!

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• Meljanie

  18 April 2012

  Meljanie rated and commented on this recipe

  

  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.

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• Good Stuff

  23 July 2012

  Good Stuff rated and commented on this recipe

  

  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!

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• gillian

  10 August 2012

  gillian commented on this recipe

  what ingredients are used for the marinade?

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• Swnydon45

  16 December 2012

  Swnydon45 commented on this recipe

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

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• mmlandsmann

  25 December 2012

  mmlandsmann rated and commented on this recipe

  

  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.

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• Maz

  20 January 2013

  Maz commented on this recipe

  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.

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• rilzey

  13 February 2013

  rilzey commented on this recipe

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

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• lovecooking

  24 February 2013

  lovecooking commented on this recipe

  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.

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• Bausen

  01 April 2013

  Bausen rated and commented on this recipe

  

  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.

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• Ruth

  16 June 2013

  Ruth rated and commented on this recipe

  

  Very good recipe and really easy. Felt there was perhaps too much cumin, but that may be personal taste. Recommended recipe.

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• Alison

  17 June 2013

  Alison rated and commented on this recipe

  

  Made this yesterday for Father's Day - first time I've cooked lamb as I am not normally a great fan but it turned out very nice. Just did a half leg and gave it about 3hrs 40. Fell off the bone, very tender and everyone seemed to enjoy it. Went well with the proposed sides, although perhaps a bit of citrus overkill with the orangey dressing on the salad as well. Recommended though, I'd make this 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 50g, carbohydrate 8g, fat 32 g, saturated fat 13g, fibre 0g, sugar 5g, salt 0.29 g

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