Recipe byThe ZestyPlate Kitchen
A leg of lamb marinated in honey, warm spices and lemon, then wrapped and slow-roasted until meltingly tender.
Cinnamon, fennel and bright citrus carry this slow-roast lamb, cooked low and long until it falls apart at the touch of a fork. Wrapped in foil with a spiced honey paste, it bastes in its own fragrant juices as it cooks. It looks impressive on the table but asks very little of you once it is in the oven, which makes it ideal for a relaxed Sunday lunch.
Jump to recipe
Prep 20 min
Cook 260 min
Total 280 min
Medium
Scale:
- 1 Lamb Leg
- Zest and juice of 1 Lemon
- 4 tablespoons Olive Oil
- 2 tablespoons Clear Honey
- 1 tablespoon Cinnamon
- 1 tablespoon Fennel Seeds
- 1 tablespoon Ground Cumin
- 3 Cloves Crushed Garlic
Preparation
- 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 an hour before cooking. Heat the oven to 220C/200C fan/gas 7. Lift the lamb from the marinade, keeping the rest, and pat it dry. Rub with half the oil and roast for 15 to 20 minutes until browned, then take it out and drop the oven to 160C/140C fan/gas 3.
- Mix the zests, the rest of the oil, the honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil, sit the lamb on top, rub the paste all over it, and bring up the sides of the foil. Drizzle the reserved marinade into the base and scrunch the foil to seal it.
- Roast for 4 hours, until very tender. Rest it, still wrapped, for 30 minutes, then unwrap and serve with the juices.
Tips from the ZestyPlate Kitchen
- Marinate the lamb overnight to get the most flavour into the meat.
- Brown the lamb first for colour, then wrap it and let it roast slowly until tender.
- Sealing it in foil traps the steam, keeping the meat moist and helping it turn tender.
- Rest it in its foil before serving so the juices settle back through the meat.
Frequently Asked Questions
A bone-in leg or shoulder suits slow roasting well, turning tender and easy to pull apart over the long cook.
Yes, and the flavours deepen if you do. Slow-roast it ahead, then warm it through gently, still wrapped, before serving.
Couscous, flatbreads, roasted vegetables or a herby salad all suit it, with the spiced juices spooned over.
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