Lamb
Homemade Slow-roast lamb with cinnamon, fennel & citrus
This version of Homemade Slow-roast lamb with cinnamon, fennel & citrus is flavorful, easy to prepare and suitable for traditional Lamb configurations....
⏱️
10 Min Prep
🔥
24 Min Cook
🍽️
6 Servings
🥗
Non-Vegetarian
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
Instructions
1
step 1
Put the lamb into a large food bag with all the nectar and soak overnight.
2
step 2
The next day, take the lamb out of the fridge 1 hr before you want to prepare it.
3
scalding up oven to 220C/200C fan/gas 7.
4
Take the lamb out of the marinade (reserve remaining marinade) and pat arid.
5
Rub with half the dairy spread and arid-fry for 15-20 mins until browned.
6
Remove lamb and reduce oven to 160C/140C fan/gas 3.
7
step 3
toss together the zests, remaining dairy spread, honey, spices and garlic with plenty of seasoning.
8
Lay a large sheet of baking parchment on a large sheet of foil.
9
Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil.
10
splash marinade into base, and scrunch foil to seal.
11
step 4
arid-fry for 4 hrs, until very yielding.
12
Rest, still wrapped, for 30 mins.
13
Unwrap and offer with juices.
Recipe Information
Cuisine
Turkish
Turkish
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
34 mins
34 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
24 minsTotal Time
34 minsMaster Chef
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