Slow-roast lamb with cinnamon, fennel & citrus
If you've got lamb leg and fennel seeds, you're most of the way to this Turkish lamb: about 75 minutes of cooking across 11 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 11 steps.
You'll mainly reach for oven. At medium difficulty across 11 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
π Unit converter
How to make it
- 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 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.
- 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.
You'll use: Oven
Watch how it's made
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Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
- Honey
- maple syrup Β· agave
What to serve with Slow-roast lamb with cinnamon, fennel & citrus
- Corba Side
- Kumpir Side
- Turkish rice (vermicelli rice) Miscellaneous
- Ezme Vegetarian
Tips & common questions
How long does Slow-roast lamb with cinnamon, fennel & citrus take to make?
About 75 minutes from start to finish β an estimate based on the 11 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Recipe data for Slow-roast lamb with cinnamon, fennel & citrus via TheMealDB (open database). βΆ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure β how we source recipes.