Slow-roast Lamb with Cinnamon, Fennel & Citrus

Ingredients

• 2 lb lamb leg
• 1 lemon
• 4 tbsp olive oil
• 2 tbsp honey
• 1 tbsp cinnamon
• 1 tbsp fennel seeds
• 1 tbsp ground cumin
• 3 clove garlic
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Place the lamb in a large bag with the juice of 1 lemon and marinate overnight in the refrigerator.
2. The next day, remove lamb from the fridge 1 hour before cooking. Preheat oven to 425°F (220°C). Remove lamb from marinade (reserve marinade) and pat dry. Rub with 2 tablespoons of olive oil and roast for 15-20 minutes until browned.
3. Reduce oven temperature to 325°F (160°C). In a small bowl, mix lemon zest, remaining 2 tablespoons olive oil, honey, cinnamon, fennel seeds, ground cumin, crushed garlic, salt, and pepper to form a paste.
4. Lay a large sheet of baking parchment on a large sheet of foil. Place the lamb on top and rub all over with the spice paste. Pull up the sides of the foil, drizzle reserved marinade into the base, and scrunch the foil to seal.
5. Roast for 4 hours, or until the lamb is very tender. Rest, still wrapped, for 30 minutes before unwrapping and serving with the pan juices.