Delicious roast shoulder of lamb with blood orange and marmalade

By Justcallmenats in Recipes on April 5, 2019April 5, 2019

This recipe is for my mum. When I was growing up, I remember one of mum’s favourite snacks being a slice of toast with marmalade on it. It would always feature on the breakfast table over weekends and it is still one of mum’s favourites! Another one of mum’s favourites is lamb.

A shoulder of lamb is such a versatile dish and suitable for so many different occasions. This time round I have developed a delicious recipe that also happens to be perfect for Easter! So, if you’re out of ideas – look no further 😊

With blood oranges being in season, this is the perfect recipe for this time of year. The lamb shoulder with blood orange and marmalade is a match made in heaven. Do give it a try!

What if I don’t have blood oranges? That’s ok! They aren’t always in season and the recipe is just as delicious with oranges.

Serving suggestion: Serve with a pitta, slithers of red cabbage, salad leaves, pomegranate, pine nuts and a dollop of Greek yoghurt!

Lamb shoulder prepared just before it goes into the oven

Ingredients:

1 whole lamb shoulder

400 g marmalade (approximately a jar of marmalade)

zest of 1 blood orange

juice of 3 blood oranges

1 blood orange cut into slices, skin on

handful fresh rosemary

handful fresh thyme

handful fresh sage

sea salt

black Pepper

Method:

Pre-heat oven to 140 °C.
Now start preparing the lamb shoulder by gently scoring the skin.
Massage the sea salt, black pepper, orange zest and all the fresh herbs into the meat.
Now cover with marmalade and then top with slices of blood orange.
Pour juice of 3 blood oranges into roasting tray.
Place the lamb shoulder into a roasting tray.
Cover with lid (or close with foil) and roast for 3 hours 15 minutes.
Remove from oven and lift the slices of blood orange and herbs from the lamb shoulder.
Pour all the juices from the roasting tray into a jug.
Turn the oven up to 180 °C and put the lamb back in the oven in the roasting tray for 15 minutes to brown – it may not even need 15 minutes, do keep an eye on it.
In the meantime, once the juices in the jug have cooled down, you’ll see the fat rise to the top. Get rid of the fat.
When the lamb shoulder is nicely browned remove from the oven and let it rest for a few minutes.
Shred the lamb into pieces and pour juice from the jug all over the lamb – delicious! This can be served with traditional roasting veg and potatoes. Alternatively, why not try serving it with salad and a pitta?