Description
This tender, fall-apart lamb shoulder is slow-roasted in a fragrant garlic, honey, and mustard confit, resulting in deeply caramelized edges and rich, savory flavor. Perfect for a special dinner or Sunday roast, this dish combines rustic comfort with elegant flavor.
Ingredients
1 whole lamb shoulder (approximately 4–5 lbs)
8 cloves garlic, peeled and smashed
3 tablespoons whole grain mustard
2 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons olive oil (or melted butter)
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
Salt and freshly ground black pepper, to taste
1 cup chicken or beef stock (for roasting pan)
Instructions
-
Preheat the Oven
Preheat your oven to 300°F (150°C). -
Prepare the Lamb
Pat the lamb shoulder dry with paper towels. Season generously with salt and black pepper on all sides. -
Make the Garlic-Honey Mustard Confit
In a small bowl, combine garlic, whole grain mustard, Dijon mustard, honey, olive oil, rosemary, and thyme. Mix until well blended. -
Coat the Lamb
Rub the mustard-garlic mixture evenly over the lamb shoulder, ensuring it’s well coated. -
Slow Roast
Place the lamb in a roasting pan or Dutch oven. Pour the stock into the bottom of the pan to keep the meat moist.
Cover tightly with foil or a lid and roast for 3½–4 hours, basting occasionally with the pan juices. -
Caramelize the Top
Uncover and increase oven temperature to 425°F (220°C). Roast for an additional 20–25 minutes until the exterior is golden and sticky. - Rest and Serve
Remove the lamb from the oven and let rest for 15 minutes before carving. Spoon the pan juices over the top when serving.
Notes
Calories: ~610 kcal per serving
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes