התמונה להמחשה בלבדSlow-roast lamb with cinnamon, fennel & citrus
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. In slow-roast lamb with cinnamon, fennel & citrus, Lamb Leg, Zest and juice of 1 Lemon and Olive Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Put the lamb into a large food bag with all the juice and marinate overnight.
- 2The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas
- 3Take 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.
Nutrition
- Calories
- 196
- Protein
- 3.3g
- Carbs
- 7.3g
Recommended Equipment & Products
- Instant-read kitchen thermometer
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
For an extra-tender leg of lamb, score the fat to allow the cinnamon and citrus flavours to penetrate. For a striking look, add blood orange or pink grapefruit wedges to the tray. Children will love helping to juice the citrus and scattering the fennel seeds and cinnamon over the meat.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In slow-roast lamb with cinnamon, fennel & citrus, Lamb Leg, Zest and juice of 1 Lemon and Olive Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
