Ingredients
- Lamb Leg (1)
- Lemon (Zest and juice of 1)
- Olive Oil (4 tablespoons)
- Clear Honey (2 tablespoons)
- Cinnamon (1 tablespoon)
- Fennel Seeds (1 tablespoon)
- Ground Cumin (1 tablespoon)
- Garlic (3 cloves, crushed)
- Salt (to taste)
- Black Pepper (to taste)
Instructions
Steps
- Place the lamb leg in a large food bag along with the lemon juice and marinate it overnight.
- Remove the lamb from the fridge 1 hour before cooking. Preheat the oven to 220°C (200°C fan/gas mark 7). Take the lamb out of the marinade (set aside the marinade) and pat it dry. Rub half of the olive oil over the lamb and roast for 15-20 minutes until browned. Remove the lamb, then lower the oven temperature to 160°C (140°C fan/gas mark 3).
- Combine the lemon zest, remaining olive oil, honey, cinnamon, fennel seeds, ground cumin, and crushed garlic in a bowl, adding plenty of seasoning. Lay a large piece of baking parchment on top of a large sheet of foil. Place the lamb on the parchment, coat it with the spice paste, and gather the sides of the foil. Pour the reserved marinade into the base, then scrunch the foil to seal it.
- Roast the lamb for 4 hours, or until it becomes very tender. Allow it to rest, still wrapped, for 30 minutes. Unwrap and serve with the pan juices.