Name: Slow-roast lamb with cinnamon, fennel & citrus Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2.5 pounds of lamb shoulder or leg, boneless; 2 tablespoons of olive oil; 2 teaspoons of ground cinnamon; 2 teaspoons of fennel seeds; Zest of 1 orange; Zest of 1 lemon; Juice of 1 orange; Juice of 1 lemon; 4 cloves of garlic, minced; Salt and pepper to taste

Slow-roast lamb with cinnamon, fennel & citrus Recipe

Rosemonde Redden Modified: November 12, 2023

How To Make Slow-roast lamb with cinnamon, fennel & citrus

Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.

Preparation: 15 minutes

Cooking: 3 hours

Total: 3 hours and 15 minutes

Serves:

Ingredients

2.5 pounds of lamb shoulder or leg, boneless
2 tablespoons of olive oil
2 teaspoons of ground cinnamon
2 teaspoons of fennel seeds
Zest of 1 orange
Zest of 1 lemon
Juice of 1 orange
Juice of 1 lemon
4 cloves of garlic, minced
Salt and pepper to taste

Instructions

Preheat the oven to 300°F (150°C).
Place the lamb in a roasting pan and drizzle with olive oil.
In a small bowl, combine the ground cinnamon, fennel seeds, orange zest, lemon zest, garlic, salt, and pepper. Rub this mixture all over the lamb, ensuring it is well coated.
Pour the orange juice and lemon juice over the lamb.
Cover the roasting pan with foil and place in the preheated oven.
Slow-roast the lamb for 3 hours, basting occasionally with the juices in the pan.
After 3 hours, remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 15 minutes to brown the top of the lamb.
Remove from the oven and let the lamb rest for 10 minutes before slicing.
Serve the slow-roast lamb with the pan juices and citrus slices, if desired.