Slow-roast lamb with cinnamon, fennel & citrus
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 1 (estimated)
Nutrition facts
- Protein2 %3 g
- Carbs28 %50 g
- Fat70 %56 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 680 kcal | 544 kcal |
| Protein | 3 g | 2.4 g |
| Carbs | 50 g | 40 g |
| Fat | 56 g | 44.8 g |
One serving is about 125 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty26/100
- Recipe completeness50/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Lamb - Turkish
Ingredients
- 4 tablespoons Olive oil
- 3 cloves Garlic (Crushed)
- Lemon (Zest and juice of 1)
- 1 tablespoon Ground Cumin
- 1 tablespoon Cinnamon
- 2 tablespoons Honey
- 1 Lamb Leg
- 1 tablespoon Fennel Seeds
Instructions
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.
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