Slow-roast lamb with cinnamon, fennel & citrus — a leg of lamb marinated in honey, warm spices and lemon, then wrapped and slow-roasted until meltingly tender. A glorious centrepiece.
- 1 Lamb Leg
- Zest and juice of 1 Lemon
- 4 tablespoons Olive Oil
- 2 tablespoons Clear Honey
- 1 tablespoon Cinnamon
- 1 tablespoon Fennel Seeds
- 1 tablespoon Ground Cumin
- 3 Cloves Crushed Garlic
Video
Preparation
- Put the lamb into a large food bag with all the juice and marinate overnight.
- The next day, take the lamb out of the fridge 1 hour before cooking. Heat the oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserving the rest) and pat dry. Rub with half the oil and roast for 15–20 minutes until browned, then remove and reduce the oven to 160C/140C fan/gas 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 on top, rub all over with the paste, and pull up the sides of the foil. Drizzle the reserved marinade into the base and scrunch the foil to seal.
- Roast for 4 hours, until very tender. Rest, still wrapped, for 30 minutes, then unwrap and serve with the juices.
