Slow-Roast Lamb with Cinnamon, Fennel & Citrus

Name: Slow-Roast Lamb with Cinnamon, Fennel & Citrus
Cuisine: Turkish
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

🌍 Turkish 👁️ 63 views

Slow-roast lamb with cinnamon, fennel & citrus is an moderately easy Turkish international dish. Made with lamb leg, lemon, olive oil, clear honey and cinnamon, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from TheMealDB

#Middle eastern #Turkish #Baked #Roasted #Dinner

📊 At a Glance

Difficulty Medium

🛒 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

Nutrition Facts

Servings per recipe 1

Serving size 1 serving (304g)

Amount per serving

Calories 456

% Daily Value*

Total Fat 15g 19%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 46g 17%

Dietary Fiber 0g 0%

Total Sugars 0g

Protein 9.1g 18%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Values are estimated from ingredients and may vary.

👨‍🍳 Instructions

Put the lamb into a large food bag with all the juice and marinate overnight.

The 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.

Mix 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.

Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.