Slow-Roast Lamb with Cinnamon, Fennel and Citrus

Ingredients

• 1lamb leg, whole leg
• 1lemon, zest and juice; juice used for overnight marinade, zest for spice paste
• 4 tbspolive oil, half used for initial browning, half for spice paste
• 2 tbspclear honey, for spice paste
• 1 tbspcinnamon, ground; for spice paste
• 1 tbspfennel seeds, for spice paste
• 1 tbspground cumin, for spice paste
• 3 clovegarlic, crushed; for spice paste

Method

1. 1

   Place the lamb leg in a large food bag with the lemon juice and marinate overnight in the fridge.

2. 2

   The next day, remove the lamb from the fridge 1 hour before cooking. Heat oven to 220C / 200C fan / Gas 7. Remove the lamb from the marinade, pat dry and reserve the marinade. Rub with half the olive oil and roast for 15 to 20 minutes until browned. Remove from the oven and reduce the temperature to 160C / 140C fan / Gas 3.

3. 3

   Mix the lemon zest, remaining olive oil, honey, cinnamon, fennel seeds, cumin and garlic with plenty of seasoning to make a paste.

4. 4

   Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb on top and rub all over with the paste. Pull up the sides, drizzle the reserved marinade into the base and scrunch the foil tightly to seal.

5. 5

   Roast for 4 hours until very tender. Rest, still wrapped, for 30 minutes before unwrapping. Serve with the braising juices spooned over.