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Sticky glazed slow-roast lamb recipe

Sticky glazed slow-roast lamb recipe

8 ratings

This epic roast lamb recipe has a maple glaze that gives it a lovely sticky and sweet flavour that cuts through the richness of the meat. See method

  • Serves 6
  • 30 mins to prepare and 5 hrs 00 mins to cook
  • 666 calories / serving


  • 1 leg of lamb (about 2kg)
  • 250g (about 6) echalion shallots, peeled and halved
  • 1 garlic bulb, ½ unpeeled whole cloves, ½ peeled and halved cloves
  • 4 rosemary sprigs
  • 4-5 thyme sprigs
  • 300ml white wine
  • 500ml fresh chicken stock
  • 800g bag frozen roast potatoes
  • 1 tbsp redcurrant jelly
  • 6 pack Yorkshire puddings
  • 1 tbsp maple syrup
  • 1 small green cabbage, shredded
  • 250g sugarsnap peas
  • knob of butter

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    13g 66%
  • Sugars

    10g 11%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 47.1g Protein 45.9g Fibre 6.6g


  1. Preheat the oven to gas 3, 160°C, fan 140°C. Place the lamb in a large, deep roasting tin and put the shallots and whole garlic cloves around it. Make incisions into the lamb and push the peeled, halved garlic cloves into the cuts, along with small sprigs of rosemary.

  2. Put the rest of the rosemary and thyme in the tin and pour in the wine and stock. Season, cover everything with foil and cook for 4 hrs.

  3. When the cooking time is up and the lamb is very tender, remove from the oven and turn the temperature up to gas 8, 230°C, fan 210°C. Remove the foil and pour all the juices into a large saucepan; add the redcurrant jelly. Simmer for 15-20 mins until reduced by half. Turn the heat to very low until ready to serve.

  4. Cook the roast potatoes to pack instructions. Drizzle the lamb with the maple syrup and put it back in the oven with the potatoes for 30 mins until caramelised and golden. Cook the Yorkshire puddings to pack instructions. Once everything in the oven is cooked, leave to rest while you prepare the veg.

  5. Bring a pan of water to the boil and cook the cabbage and sugarsnap peas for 3-4 mins until al dente. Drain, stir in the butter and season.

  6. Slice and pull the lamb apart and serve with the gravy, Yorkshires, potatoes, shallots from the pan and the veg.

Tip: If your gravy juices reduce too much, or you just want more gravy, dissolve a lamb stock cube in 400ml of water and add enough to get the gravy to your preferred quantity.

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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