Slow-roast lamb with cinnamon, fennel & citrus

Ingredients

• 1800 gLeg of lamb
• 2 gLemon zest
• 40 mlLemon juice
• 60 mlOlive oil
• 30 mlHoney
• 8 gCinnamon
• 7 gFennel seeds
• 7 gCumin
• 9 gGarlic
• 7.5 gSalt
• 2 gPepper

Instructions

1. 1

   Marinate

   • Grate and juice the lemon. Mix lemon juice and zest, 2 tbsp olive oil, honey, cinnamon, fennel seeds, ground cumin, crushed garlic, salt and pepper in a bowl.
   • Put the leg of lamb into a large food bag, add the marinade, seal and refrigerate overnight (at least 8 hours).
2. 2

   Sear & oven prep

   • Preheat the oven to 220 °C (200 °C fan). Remove the lamb from the marinade (reserve marinade) and pat dry.
   • Rub with half the olive oil (approx. 2 tbsp / 30 ml) and roast 15–20 minutes until browned. Remove and reduce oven to 160 °C (140 °C fan).
3. 3

   Wrap & slow-roast

   • Mix zests, remaining oil, honey, spices and garlic into a paste. Place a sheet of parchment on foil, put lamb on top, rub with paste, pull up foil sides, drizzle reserved marinade into the base and seal tightly.
   • Roast at 160 °C (140 °C fan) for about 4 hours until very tender. Rest wrapped for 30 minutes, unwrap and serve with the juices.