Turkishby TheMealDBSlow-roast lamb with cinnamon, fennel & citrusServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 Lamb LegZest and juice of 1 Lemon4 tablespoons Olive Oil2 tablespoons Clear Honey1 tablespoon Cinnamon1 tablespoon Fennel Seeds1 tablespoon Ground Cumin3 Cloves Crushed GarlicStepsStep-by-step0 of 4 done1Put the lamb into a large food bag with all the juice and marinate overnight.2The 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 3.3Mix 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.4Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.Source: TheMealDB
