Slow-roast lamb with cinnamon, fennel & citrus Recipe

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).

In a small bowl, combine the lemon zest, the remaining olive oil, honey, cinnamon, fennel seeds, ground cumin, and minced garlic. Season generously with salt and pepper to create a thick paste.

Lay a large sheet of baking parchment over an equally large sheet of foil. Place the browned lamb leg on top, then rub the spice paste all over the lamb. Drizzle the reserved marinade into the base of the foil package. Pull up the sides of the foil and parchment, then scrunch the edges tightly to create a sealed packet around the lamb.