TurkishMain course
Slow-roast lamb with cinnamon, fennel & citrus
This slow-roasted lamb leg is marinated overnight in lemon juice, then rubbed with a fragrant paste of cinnamon, fennel, cumin, honey, and garlic. It starts with a quick sear at high heat to brown the exterior before a long, gentle roast, sealed in foil, until the meat is meltingly tender. The marinade and spice rub infuse the lamb throughout the cooking process. After a good rest, it's ready to serve with its accumulated juices.
Method
4 steps · 43 min total
- 01
Marinate the Lamb
Place the lamb leg into a large food bag with the lemon juice. Seal the bag and let it marinate in the fridge overnight, or for at least 8 hours. - 02
Sear the Lamb
The next day, pull the lamb from the fridge about 1 hour before you plan to cook it to bring it closer to room temperature. Preheat your oven to 220°C (200°C fan/gas 7). Remove the lamb from its marinade, reserving any liquid, and pat the leg thoroughly dry with paper towels.
Rub the lamb with half of the olive oil, then transfer it to a roasting pan. Roast for 15 to 20 minutes, until the exterior is nicely browned. Take the lamb out of the oven and reduce the temperature to 160°C (140°C fan/gas 3).
