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.

5 out of 5 stars(1) Rate this recipe

Gluten free

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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
0.9kg Welsh half leg of lamb
100ml white wine

Method

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.