Slow-Roast Lamb With Cinnamon, Fennel & Citrus

Ingredients

• 1 leg of lamb
• zest and juice 1 lemon and 1 orange
• 4 tbsp olive oil
• 2 tbsp clear honey
• 1 tbsp each of cinnamon , fennel seeds, ground cumin
• 3 garlic cloves , crushed

Method

1. Put the lamb into a large food bag with all the ingredients and marinate overnight.
2. Remove from the bag next day and roast the lamb as normal.
3. Make a gravy with the marinade with some cornflour.