Slow-roast lamb with cinnamon, fennel & citrus

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

TurkishLamb

Slow-roast lamb with cinnamon, fennel & citrus

Prep

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Cook

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Total

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Serves

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Method

Lamb

Ingredients

Units

Lamb Leg — 1

Lemon — Zest and juice of 1

Olive Oil — 4 tbsp

Clear Honey — 2 tbsp

Cinnamon — 1 tbsp

Fennel Seeds — 1 tbsp

Ground Cumin — 1 tbsp

Garlic — 3 clove

Method

step 1

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

step 2

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.

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Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.