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
- 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.
- 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.
- 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.
- 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.
Tips
- Score the fat cap of the lamb in a diamond pattern to allow the spices and citrus juices to penetrate the meat.
- Wrap the roasting pan tightly with a double layer of foil to trap the steam, which keeps the lamb meltingly tender.
- Let the lamb rest for at least 20-30 minutes after cooking; this makes it much easier to shred or slice.
Variations
- Moroccan Twist: Add a tablespoon of ras el hanout and some dried apricots to the roasting pan.
- Garlic Heavy: Stud the lamb with whole garlic cloves and sprigs of rosemary along with the cinnamon.
Storage
Store leftovers in their juices in the fridge for up to 4 days. The meat is excellent for sandwiches, tacos, or salads the next day.
Serving Suggestions
- Serve with a side of couscous and a cooling yogurt-tahini dressing.
- Pair with roasted root vegetables that have been cooked in the same pan.
Frequently Asked Questions
Why use cinnamon with lamb?
Cinnamon adds a warm, earthy sweetness that beautifully complements the natural richness of lamb without being ‘dessert-like’.
What cut is best for slow roasting?
Lamb shoulder is the best choice as it has more fat and connective tissue that breaks down during a long cook, unlike the leaner leg.
Does it taste very 'citrusy'?
The citrus acts more like an acidic tenderizer and provides a bright background note rather than a strong fruit flavor.
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instructions_source: editorial-classic