Slow-Roasted Lamb with Cinnamon, Fennel and Citrus

Name: Slow-Roasted Lamb with Cinnamon, Fennel and Citrus
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6
Cuisine: Turkish
Ingredients: 1 pcs Lamb leg; 1 pcs Lemon; 4 tbsp Olive oil; 2 tbsp Honey; 1 tbsp Cinnamon; 1 tbsp Fennel seeds; 1 tbsp Ground cumin; 3 clove Garlic; to taste Salt and black pepper

Tender, melt-in-your-mouth lamb leg infused with an aromatic paste of spices, honey and citrus. A Turkish classic that requires time to prepare, but the result is well worth the effort.

Ingredients

1 pcs Lamb leg
1 pcs Lemon
4 tbsp Olive oil
2 tbsp Honey
1 tbsp Cinnamon
1 tbsp Fennel seeds
1 tbsp Ground cumin
3 clove Garlic
to taste Salt and black pepper

Instructions

Place the lamb leg in a large bag with lemon juice and leave to marinate overnight.
The next day, remove the lamb from the refrigerator an hour before cooking. Preheat the oven to 220°C. Remove the lamb from the marinade (reserve any remaining marinade) and pat dry with a clean cloth. Brush with half the olive oil and roast for 15–20 minutes until golden brown.
Lower the oven temperature to 160°C. Mix the lemon zest, remaining olive oil, honey, spices and garlic with salt and pepper. Lay parchment paper on a large sheet of foil, place the lamb on top and generously coat with the paste on all sides. Fold up the foil edges, pour the marinade into the base and carefully seal the foil, pressing the edges firmly closed.
Roast for 4 hours until the meat is completely tender. Let the meat rest in the sealed foil for a further 30 minutes. Unwrap and serve with the cooking juices from the pan.