LambTurkish

Slow-Roast Lamb With Cinnamon, Fennel & Citrus

Name: Slow-Roast Lamb With Cinnamon, Fennel & Citrus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 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

Slow-Roast Lamb With Cinnamon, Fennel & Citrus is a classic Turkish dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Lamb Leg, Lemon, Clear Honey, Cinnamon, Fennel Seeds, Ground Cumin and Garlic, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Turkish cooking, be sure to also explore our recipe for Adana Kebab.

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Ingredients

Lamb Leg1
LemonZest and juice of 1
Olive Oil4 tablespoons
Clear Honey2 tablespoons
Cinnamon1 tablespoon
Fennel Seeds1 tablespoon
Ground Cumin1 tablespoon
Garlic3 Cloves Crushed

Step-by-Step Instructions

13 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥣 Marinate

Put the lamb into a large food bag with all the juice and marinate overnight.

Step 2⏱️ 1 hr

The next day, take the lamb out of the fridge 1 hr before you want to cook it.

Step 3

Heat oven to 220C/200C fan/gas 7.

Step 4🥣 Marinate

Take the lamb out of the marinade (reserve remaining marinade) and pat dry.

Step 5🥧 Bake⏱️ 15-20 mins

Rub with half the oil and roast for 15-20 mins until browned.

Step 6

Remove lamb and reduce oven to 160C/140C fan/gas 3.

Step 7🥄 Mix

Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning.

Step 8

Lay a large sheet of baking parchment on a large sheet of foil.

Step 9

Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil.

Step 10🥣 Marinate

Drizzle marinade into base, and scrunch foil to seal.

Step 11🥧 Bake⏱️ 4 hrs

Roast for 4 hrs, until very tender.

Step 12⏱️ 30 mins

Rest, still wrapped, for 30 mins.

Step 13✨ Serve

Unwrap and serve with juices.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Slow-Roast Lamb With Cinnamon, Fennel & Citrus carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

To substitute whole eggs in baking, unsweetened applesauce, mashed banana, or a commercial egg replacer can work smoothly depending on whether the recipe is sweet or savory.

Chef Technique Tips

Resist the urge to open the oven door during the first two-thirds of the baking cycle. Opening the door vents trapped heat and steam, which can cause delicate baked goods to deflate or lose their rise.

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