Slow-Roast Lamb with Cinnamon, Fennel and Citrus

Ingredients

• 1lamb leg, whole leg
• 1lemon, zest and juice; juice used for overnight marinade, zest for spice paste
• 4 tbspolive oil, half used for initial browning, half for spice paste
• 2 tbspclear honey, for spice paste
• 1 tbspcinnamon, ground; for spice paste
• 1 tbspfennel seeds, for spice paste
• 1 tbspground cumin, for spice paste
• 3 clovesgarlic, crushed; for spice paste
• salt, to taste
• black pepper, to taste

Method

1. 1

   Put the lamb leg in a large food bag with the lemon juice and marinate it overnight in the fridge.

2. 2

   The next day, take the lamb out of the fridge an hour before cooking. Heat the oven to 425°F, lift the lamb out of the marinade (keep the marinade), pat it dry, rub with half the oil and roast for 15 to 20 minutes until browned. Then turn the oven down to 325°F.

3. 3

   While it browns, mix the lemon zest, the rest of the oil, honey, cinnamon, fennel seeds, cumin and garlic with a generous pinch of salt and pepper into a paste.

4. 4

   Lay a large sheet of parchment on a large sheet of foil, sit the lamb on it and rub it all over with the paste. Pull up the sides, pour the reserved marinade into the base and scrunch the foil tightly to seal.

5. 5

   Roast for 4 hours, until the meat is very tender and falling from the bone. Rest it, still wrapped, for 30 minutes, then serve with the braising juices spooned over.

Nutrition per serving