Slow-roast lamb with garlic, honey & cumin

Name: Slow-roast lamb with garlic, honey & cumin
Prep time: 10 min
Total time: 3 h 10 min
Yield: 6
Ingredients: 10 Garlic cloves, peeled; 1 tsp coarse crystal sea salt; 1 sprig rosemary, leaves only; 1 tbsp clear honey; 1 tsp ground cumin; 2 tbsp olive oil; 0.9 kg Welsh half leg of lamb; 100 ml white wine

This slow cooked lamb recipe is perfect for a Sunday roast. The lamb is succulent and tender, with the sweetness of the honey, along with the garlic and cumin soaking into the meat as it cooks.

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Gluten free

Serves6
CourseMain meal
Prepare10 mins
Cook3 hrs
Total time3 hrs 10 mins

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10 Garlic cloves, peeled
1 tsp coarse crystal sea salt
1 sprig rosemary, leaves only
1 tbsp clear honey
1 tsp ground cumin
2 tbsp olive oil
0.9kg Welsh half leg of lamb
100ml white wine

Preheat the oven to 200°C, gas mark 6. Crush the garlic cloves with the salt in a pestle and mortar or small food processor, adding the rosemary, honey and cumin. Stir in the olive oil to make a thick paste. Rub the garlic mixture over the skin of the lamb and place in a cast iron casserole or deep roasting tin.
Roast the lamb for 20 minutes, then remove from the oven. Reduce the oven temperature to 160°C, gas mark 3. Mix 100ml water with the white wine and pour around the lamb. Cover the pan with a lid or foil. Cook for a further 2-2½ hours until the meat is tender and the garlic crust is golden.
Transfer the lamb to a dish and leave to rest for 20 minutes in a warm place. Bring the pan juices to the boil and simmer fast for 8-10 minutes until syrupy, then season and serve with the sliced lamb.

Typical values per serving when made using specific products in recipe