Zesty cinnamon slow-roasted lamb leg

1. In a small bowl, combine the cinnamon, cumin, garlic, lemon zest and juice, orange zest and juice and olive oil. Season with salt and pepper. Mix until well combined. 

2. Place the lamb in a large dish and pour the spice mix over the lamb. Cover and marinate in the fridge for a minimum of 2 hours or overnight.

3. Allow the lamb to come up to room temperature, by removing it from the fridge an hour before roasting. Preheat your oven to 140°C bake. 

4. Arrange the onions in a large baking tray and place the lamb on top. Pour the marinade over the lamb. Add a cup of water into the dish. Cover with foil and place in the oven to cook for 3 ½ hours. Remove the foil and increase the oven to 160°C. Cook for a further ½ hour or until tender and browned. Set aside to rest for 15- 20 minutes before slicing.

5. Serve the lamb with the onions and enjoy!

Top tip: Serve your slow-roasted lamb with a side of Hasselback potatoes and grilled seasonal vegetables (green beans, Brussel sprouts or carrots work wonderfully).

FAQs:

• How do you keep slow roasted lamb from drying out?
  • We recommend a cup of water in the tray to keep the lamb from drying out, but you can also add stock to keep the lamb leg moist during cooking. The foil on top also assists in retaining the moisture of the lamb lag as it cooks.
• Why did my lamb come out tough?
  • Typically the lamb leg is still tough if it hasn’t been cooked for long enough and the collagen hasn’t had a chance to fully break down. Extend your cooking time and make sure there is enough liquid left in the dish to ensure the lamb leg doesn’t dry out.
• Can you overcook lamb leg?
  • The level of doneness for lamb largely comes down to personal preference. When cooked for too long, this tender cut can be quick to dry out. We don’t recommend using the colour of the outside crust to determine whether your lamb is finished to your liking. But recommend keeping a close eye on it to ensure it does not overcook.