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Slow-roast lamb with cinnamon, fennel & citrus

Slow-roast lamb with cinnamon, fennel & citrus
DinnerTurkish⏱ 290 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 Lamb Leg
  • Lemon (zest and juice of 1)
  • 4 tbsp Olive Oil
  • 2 tbsp Clear Honey
  • 1 tbsp Cinnamon
  • 1 tbsp Fennel Seeds
  • 1 tbsp Ground Cumin
  • 3 cloves Garlic, 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.

Video

Video by White Oak Pastures Farm, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.

Recipe source: TheMealDB · TheMealDB API terms of use
Photo: Slow-roast lamb with cinnamon, fennel & citrus by TheMealDB contributors (TheMealDB API terms) · source