Slow-roast lamb with cinnamon, fennel & citrus

Lamb · Turkish classic.

Ingredients

• 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

Method

1. Marinate — Put the lamb into a large food bag with all the juice and marinate overnight.
2. Continue cooking — The next day, take the lamb out of the fridge 1 hr before you want to cook it.
3. Serve — Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry.
4. Continue cooking — Rub with half the oil and roast for 15-20 mins until browned.
5. Continue cooking — Remove lamb and reduce oven to 160C/140C fan/gas 3.
6. Mix together — Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning.
7. Continue cooking — Lay a large sheet of baking parchment on a large sheet of foil.
8. Continue cooking — Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil.
9. Continue cooking — Drizzle marinade into base, and scrunch foil to seal.
10. Continue cooking — Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins.
11. Serve — Unwrap and serve with juices.

More Turkey recipes

• Adana Kebab
• Lahmacun
• Mantı
• İskender Kebab
• Cheese Pide
• Stuffed Peppers