Marmalade-glazed lamb recipe
Created by The Tesco Recipes team
Sticky-sweet with a delightful tangy note, this low-effort roast lamb is a real showstopper and perfect for the Easter weekend. It requires just a handful of ingredients that transforms lamb into something extra-special. Any leftovers freeze well too!
See method- Serves 8
- Takes 5 hrs plus marinating and resting
- 397 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- 3 tbsp marmalade
- 2 tsp sumac, plus extra ½ tsp
- 4 garlic cloves, crushed
- 2 clementines, zested and 1 juiced
- 2 tbsp olive oil
- 2kg whole lamb shoulder joint
- 4 small red onions, peeled and halved lengthways
- ½ chicken stock cube, made up to 200ml
- 5g fresh mint leaves
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Shop ingredientsEach serving contains
- Energy
- 1645kJ 397.0kcal
- Fat
- 29g
- Saturates
- 13g
- Salt
- 0.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 7.3gProtein 25.3gFibre 1.1g
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Method
- Mix 2 tbsp marmalade, 2 tsp sumac, the garlic, zest and juice of 1 clementine and 2 tbsp oil. Put the lamb in a snug-fitting, hob-safe roasting tin and lightly score the fat side in a criss-cross pattern. Rub the spiced marmalade all over the lamb. Cover and chill in the fridge for at least 1 hr (or at room temperature if cooking immediately), or for up to 24 hrs to marinate.
- Bring the lamb up to room temperature at least an hour before cooking. Preheat the oven to gas 3, 170°C, fan 150°C.
- Lift the lamb out of the tin and arrange the onions cut-side down underneath. Put the lamb on top and season all over. Pour the stock around the lamb and cover tightly with a double layer of foil.
- Roast for 4 hrs 30 mins, basting in the juices every 2 hrs, until the meat pulls away with a fork.
- Increase the oven temperature to gas 6, 200°C, fan 180°C; remove the foil. Baste the meat with the cooking juices, then brush with the final 1 tbsp marmalade; return to the oven for 15 mins.
- Transfer the lamb and onions to a board to rest for 20 mins. Skim away any fat from the tin with a spoon and discard. Put the tin with the juices in it over a low heat to keep warm.
- Shred the meat and serve with the onions and warm roasting juices. Sprinkle with the mint, extra sumac and remaining clementine zest to serve.
- See more Lamb recipes
Freezing and defrosting guidelines
Freeze cooked lamb only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
