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Marmalade-glazed lamb recipe

Marmalade-glazed lamb recipe

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Created by The Tesco Real Food 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
  • Gluten-free
  • Dairy-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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1645kj
    397kcal     20%

  • Fat

    29g 42%

  • Saturates

    13g 63%

  • Sugars

    6g 6%

  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 7.3g Protein 25.3g Fibre 1.1g

Method

  1. 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. 
  2. Bring the lamb up to room temperature at least an hour before cooking. Preheat the oven to gas 3, 170°C, fan 150°C. 
  3. 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. 
  4. Roast for 4 hrs 30 mins, basting in the juices every 2 hrs, until the meat pulls away with a fork. 
  5. 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. 
  6. 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. 
  7. Shred the meat and serve with the onions and warm roasting juices. Sprinkle with the mint, extra sumac and remaining clementine zest to serve.

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.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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