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Slow-roast lamb with cinnamon, fennel & citrus

Slow-roast lamb with cinnamon, fennel & citrus

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(28 ratings)

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

Easy

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: per serving

  • kcal514
  • fat32g
  • saturates13g
  • carbs8g
  • sugars5g
  • fibre0g
  • protein50g
  • salt0.29g
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Ingredients

  • 1 leg of lamb
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • zest and juice 1 lemon and 1 orange
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp clear honey
  • 1 tbsp each of cinnamon, fennel seeds, ground cumin
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 3 garlic cloves, crushed

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.

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Comments, questions and tips

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bevhiggs
24th Feb, 2013
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
13th Feb, 2013
please can someone tell me what is the Marinate made up of thanks
mumof3chickens
20th Jan, 2013
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
25th Dec, 2012
5.05
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
16th Dec, 2012
Wonderful meal with the crunchy potatoes with dill and onions and pomegranate salad, couldn't ask for better
gilla2012
10th Aug, 2012
what ingredients are used for the marinade?
tresillian
23rd Jul, 2012
5.05
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
18th Apr, 2012
5.05
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
2nd Apr, 2012
5.05
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
25th Feb, 2012
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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