|Photo: Slow-roast lamb with cinnamon, fennel & citrus recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow-roast lamb with cinnamon, fennel & citrus recipe. Enjoy Middle Eastern food and learn how to make Slow-roast lamb with cinnamon, fennel & citrus.
For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook’s easy recipe.
Prep 15 mins
Cook 4 hrs 20 mins
plus overnight marinating plus resting
1 leg of lamb
zest and juice 1 lemon and 1 orange
4 tbsp olive oil
2 tbsp clear honey
1 tbsp each of cinnamon , fennel seeds, ground cumin
3 garlic cloves , crushed
Put the lamb into a large food bag with all the juice and marinate overnight.
The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat panggangan to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce panggangan to 160C/140C fan/gas 3.
Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.
Nutrition per serving
514 kcalories, protein 50g, carbohydrate 8g, fat 32 g, saturated fat 13g, fibre 0g, sugar 5g, salt 0,29 g
Recipe from Good Food magazine, February 2011.
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