Slow-roast lamb with cinnamon, fennel & citrus

Slow-roast lamb with cinnamon, fennel & citrus

Slow-roast lamb infused with warm cinnamon, aromatic fennel, and zesty citrus, resulting in tender, flavorful meat. Perfect for a cozy family meal or special occasion feast.

Lamb

Prep Time

20 min

Cook Time

270 min

Servings

6

This slow-roast lamb recipe is a delightful fusion of Middle Eastern and Mediterranean flavors, with the sweetness of honey and warmth of spices like cinnamon, fennel seeds, and cumin creating a rich, inviting aroma and taste. The citrus zest and juice add a refreshing brightness that beautifully balances the richness of the lamb. Marinating the lamb overnight allows the flavors to deeply penetrate, ensuring every bite is succulent and flavorful. The cooking method involves an initial high-heat roast to develop a golden crust, sealing in the juices, followed by a long, slow roast wrapped in parchment and foil for tender, melt-in-your-mouth results. This technique is traditional in many cultures that cherish lamb as a centerpiece, lending a rustic yet refined appeal to the dish. Serve this lamb alongside roasted root vegetables, creamy mashed potatoes, or a fresh green salad to complement its robust flavors. A glass of full-bodied red wine or a spiced tea would also pair beautifully, making it an ideal dish for gatherings and celebrations.

Ingredients

  • 1 Lamb Leg
  • Zest and juice of 1 Lemon
  • 4 tablespoon Olive Oil
  • 2 tablespoon Clear Honey
  • 1 tablespoon Cinnamon
  • 1 tablespoon Fennel Seeds
  • 1 tablespoon Ground Cumin
  • 3 cloves crushed Garlic

Instructions

Step 1: Place the lamb leg along with all the marinade juices into a large food-safe bag. Seal it and allow the lamb to marinate overnight in the refrigerator, letting the precious flavors fully absorb into the meat. Step 2: On the day of cooking, remove the lamb from the fridge and let it stand at room temperature for about 1 hour. Meanwhile, preheat your oven to 220°C (200°C fan-assisted or gas mark 7). Take the lamb out of the marinade — reserve the marinade for later — and gently pat the meat dry with paper towels. Rub half of the olive oil over the lamb to encourage browning. Place it in the oven and roast for 15 to 20 minutes until the exterior turns a beautiful golden brown. Step 3: Once browned, take the lamb out and reduce the oven temperature to 160°C (140°C fan-assisted or gas mark 3). In a bowl, combine the lemon zest and juice, remaining olive oil, clear honey, cinnamon, fennel seeds, ground cumin, crushed garlic, and a good pinch of salt and pepper. Mix thoroughly to make a fragrant paste. Lay a large sheet of baking parchment over a large sheet of foil on your work surface. Place the lamb leg in the center, then rub the spiced paste evenly all over the meat. Pull up the sides of the foil around the lamb, drizzle the reserved marinade into the base, then scrunch and seal the foil tightly to create a sealed parcel. Step 4: Transfer the foil parcel to a roasting tray and place it in the oven. Roast gently for about 4 hours, until the lamb is incredibly tender and easily pulls apart with a fork. Once done, leave the lamb to rest in the foil parcel for 30 minutes – this step helps retain the juices. When ready to serve, carefully unwrap the foil to reveal the succulent lamb. Serve with the flavorful juices for a mouthwatering experience. For an extra touch, consider spooning some of these juices over the meat at the table.

Quick Info

Prep Time
20 min
Cook Time
270 min
Total Time
290 min
Servings
6

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