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Slow-roast lamb with cinnamon, fennel & citrus
Put the lamb into a large food bag with all the juice and marinate overnight.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Slow-roast lamb with cinnamon, fennel & citrus take?
14 hr all in โ 10 min prep, 5 hr 20 min cook, 8 hr 30 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget โ about $8โ16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
lemon โ lime. Same acidity, different perfume. Taste before you repeat the squeeze. garlic (garlic powder or a pinch of onion) โ garlic powder or a pinch of onion. 1 clove โ ยผ tsp garlic powder. The fresh bite will be missing.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
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.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.