Turkish recipe for 6 people, takes only 20 mins; recipe has lamb, lemon, olive oil, clear honey, cinnamon and garlic clove.
Slow-roast lamb with cinnamon, fennel & citrus
Course: Turkish
Servings
6
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 3 garlic cloves, crushed
- Olive Oil: 4 tbsp olive oil
- Lemon: zest and juice 1 lemon and 1 orange
- Cinnamon: 1 tbsp each of cinnamon, fennel seeds, ground cumin
- Lamb: 1 leg of lamb
- Clear Honey: 2 tbsp clear honey
Directions
- 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 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.
- 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.
- Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.
