Slow-roast lamb with cinnamon, fennel & citrus
personRecipeLibrary
Turkish Lamb recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicTurkish speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53260.
Provider record: TheMealDB meal 53260 · updated 2025-11-22 06:08:11
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
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
Video
YouTubeDirections
- 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.