Slow-roast lamb with cinnamon, fennel & citrus

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. Place the lamb leg in a large food bag or container, add the lemon juice, and massage it into the meat. Seal and marinate overnight in the refrigerator.
2. Remove the lamb from the fridge 1 hour before cooking. Heat the oven to 220C / 200C fan. Take the lamb out of the marinade, reserving the liquid, and pat it dry. Rub with half of the olive oil and roast for 15–20 minutes until well browned. Remove from the oven and reduce the temperature to 160C / 140C fan.
3. Mix the lemon zest, remaining olive oil, honey, cinnamon, fennel seeds, ground cumin, and garlic with plenty of seasoning. Place a large sheet of baking parchment on top of a sheet of foil, set the lamb on top, and rub it all over with the paste. Pour the reserved marinade into the base, then wrap and seal tightly.
4. Roast for about 4 hours until very tender. Leave the lamb to rest, still wrapped, for 30 minutes. Unwrap and serve with the cooking juices.

instructions_source: editorial-classic