Slow-roast lamb with cinnamon, fennel & citrus

Slow-roast lamb with cinnamon, fennel & citrus

  • Rating: 5 out of 5.37 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
HighlightNutrientUnit
kcal514
fat32g
saturates13g
carbs8g
sugars5g
fibre0g
protein50g
low insalt0.29g
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Ingredients

Method

  • STEP 1

    Put the lamb into a large food bag with all the juice and marinate overnight.

  • STEP 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.

  • STEP 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.

  • STEP 4

    Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

Goes well with

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    Rating: 5 out of 5.37 ratings
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