Slow Roast Lamb With Cinnamon Fennel Citrus Recipes

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SLOW-ROAST LAMB WITH CINNAMON, FENNEL & CITRUS



Slow-roast lamb with cinnamon, fennel & citrus image

For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe

Provided by Sarah Cook

Categories     Dinner, Main course

Time 12h

Number Of Ingredients 6

1 leg of lamb
zest and juice 1 lemon and 1 orange
4 tbsp olive oil
2 tbsp clear honey
1 tbsp each of cinnamon , fennel seeds, ground cumin
3 garlic cloves , crushed

Steps:

  • 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.

Nutrition Facts : Calories 514 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Protein 50 grams protein, Sodium 0.29 milligram of sodium

LAMB SHOULDER WITH CITRUS-FENNEL SALAD



Lamb Shoulder with Citrus-Fennel Salad image

Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Lamb     Citrus     Orange     Rosemary     White Wine     Fennel     Roast

Yield 8 servings

Number Of Ingredients 11

1 (5 1/2-6-lb.) lamb shoulder (not tied)
Kosher salt, freshly ground black pepper
6 garlic cloves, finely grated, plus 2 heads, halved crosswise
2 Tbsp. extra-virgin olive oil
1 tsp. crushed red pepper flakes
1 tsp. finely grated orange zest, plus one (3x1") strip zest
2 Tbsp. finely chopped rosemary, plus more for serving
1 cup dry white wine
6-8 mixed small oranges (such as blood, mandarin, and navel), peeled, halved, sliced or torn into small sections
1 large fennel bulb with fronds, thinly sliced
2 Tbsp. fresh lemon juice

Steps:

  • Preheat oven to 300°F. Using a sharp knife, score fat across the top of lamb shoulder to create a crosshatch pattern, cutting about 1/4" deep and spacing cuts about 3/4" apart. Season generously all over with salt and pepper.
  • Combine grated garlic, oil, red pepper flakes, grated zest, and 2 Tbsp. rosemary in a small bowl. Rub all over lamb, working into score marks and anywhere there is an opening. Place lamb in a large cast-iron skillet or baking dish. (At this point the lamb can be covered and chilled up to 1 day if you want to break up the prep.)
  • Arrange garlic heads, cut side down, around lamb and add strip of zest. Pour in wine and cover tightly with foil. Roast until meat is falling off the bone and fork-tender, 5-5 1/2 hours. Keep covered and let rest 30 minutes.
  • Gently toss orange pieces and fennel with lemon juice in a medium bowl; season lightly with salt.
  • Tear the meat off the bones in large pieces and mound on a platter. Arrange citrus and fennel salad next to meat. Top meat with more rosemary and drizzle pan juices over.
  • Do Ahead
  • Lamb can be roasted 1 day ahead. Let cool; cover and chill. Gently reheat, covered, in a 300°F oven until warmed all the way through, at least 1 hour, before serving.

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