Slow-Roasted Citrus and Spice Infused Lamb

Celebrate the holidays with this mouthwatering Slow-Roasted Citrus and Spice Lamb. Tender and flavourful, it's the perfect centerpiece for a festive feast.

Product: Cunliffewaters Christmas Ham Glaze

Serves 6

Effort: Easy

Preparation Time: 15 minutes

Cooking Time: 4 hours and 20 minutes

Marinating Time: Overnight, plus resting

Gluten free

Ingredients

• 1.5-2 kg leg of lamb

• Zest and juice of 1 lemon and 1 orange

• 3 cloves of garlic, minced

• 2 tbsp olive oil

• 3 tbsp Christmas Ham Glaze

• 1 tbsp cinnamon

• 1 tbsp fennel seeds

• 1 tbsp cumin

Instructions

1. Position the lamb in a large bowl and use a knife to create approximately 6-8 slits on the top. This allows the marinade to penetrate the meat thoroughly during the marinating process. Combine lemon and orange zest, juice, and minced garlic, then drizzle the mixture over the lamb. Ensure to baste the lamb a few times, allowing the juices to seep into the slits. Cover and let it marinate overnight.

2. The next day, remove the lamb from the fridge an hour before cooking. Preheat the oven to 220c/200c fan. Take the lamb out of the bowl (reserve the remaining marinade). Rub the top of lamb with the olive oil and roast for 15-20 minutes until nicely browned. Remove the lamb and reduce the oven temperature to 160c/140c fan.

3. In a bowl, mix the ham glaze, ground cinnamon, fennel seeds, and ground cumin, adding plenty of seasoning.

4. Lay a large sheet of baking paper on a large sheet of foil and line a large baking dish with it. Place the lamb leg on top of the baking paper, rub it all over with the spice paste, and pull up the sides of the foil. Drizzle the reserved marinade into the base, then scrunch the foil to seal the lamb inside the dish.

5. Roast the lamb for 4 hours, or until it becomes very tender. Allow it to rest, still wrapped, for 30 minutes. Unwrap and serve with the delicious juices.

Hints & tips

Marinating time - The longer you marinate the lamb, the more flavours it will absorb. If possible, marinate the lamb overnight for a deeper infusion of citrus and garlic flavors.

Room temperature before cooking - Allowing the lamb to come to room temperature for an hour before cooking ensures more even cooking throughout the meat.

Basting - If you want to intensify the flavours, baste the lamb occasionally with the cooking juices during the slow-roasting process.

Serving suggestion - Serve this tender lamb roast as the centre piece for any festive lunch or dinner.

Portion size - This roast will serve 6 people comfortably. Recipe will double easily if you need to cook a bigger roast.

Storage - Store leftovers in the fridge for 3 days.