Turkish cuisine
Slow-roast lamb with cinnamon, fennel & citrus
Slow-roast lamb infused with cinnamon and citrus, served with fragrant fennel for a Turkish-inspired lunch.
This slow-roasted lamb is tender and juicy, bursting with the warmth of cinnamon and the freshness of citrus. Paired with aromatic roasted fennel, it's perfect for a leisurely midday meal.
Method
- 1
step 1
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Put the lamb into a large food bag with all the juice and marinate overnight.
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step 2
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The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven 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 oven to 160C/140C fan/gas 3.
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step 3
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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.
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step 4
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Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.
FAQ
Is «Slow-roast lamb with cinnamon, fennel & citrus» gluten-free?
Yes. «Slow-roast lamb with cinnamon, fennel & citrus» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Slow-roast lamb with cinnamon, fennel & citrus»?
One serving has 470 kcal, 27.6 g carbs, 10.4 g protein and 37 g fat. The recipe makes 2 servings.
Is «Slow-roast lamb with cinnamon, fennel & citrus» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: умеренная. This is not medical advice — with GDM, check with your doctor and glucose meter.