🐑 Slow-Roasted Honey-Mustard Lamb Shoulder with Garlic Confit
Ingredients
4–5 lb (≈ 1.8–2.3 kg) lamb shoulder (bone-in or boneless)
10 cloves garlic, peeled and slightly smashed
¼ cup whole grain mustard
2 tablespoons Dijon mustard
3 tablespoons honey
⅓ cup extra virgin olive oil
2 sprigs rosemary, finely chopped
2 sprigs thyme, leaves stripped
Salt and freshly ground black pepper, to taste
1 cup water or stock (for roasting)
Instructions
- Preheat the oven to 300°F (150°C).
- Make the marinade:
In a bowl, whisk together the whole grain mustard, Dijon mustard, honey, olive oil, rosemary, thyme, salt, and pepper until well combined. - Prepare the lamb:
Pat the lamb shoulder dry with paper towels. Rub the mustard-honey mixture all over the lamb, coating it evenly. - Set up for roasting:
Place the smashed garlic cloves in the bottom of a roasting pan. Set the lamb on top of the garlic. Pour about 1 cup of water or stock into the bottom of the pan to keep things moist. - Slow roast:
Cover the pan tightly with foil (or a lid) and roast for 3½–4 hours, basting once or twice during cooking, until the meat is fork-tender and nearly falling apart. - Crisp the top:
Remove the foil and increase oven temperature to 425°F (220°C). Roast for another 15–20 minutes until the top is golden and caramelized. - Make the garlic confit:
While the lamb rests, scoop out the roasted garlic cloves from the pan juices — they’ll be soft, sweet, and spreadable. - Rest and serve:
Let the lamb rest for 15–20 minutes before carving or shredding. Serve with the garlic confit and drizzle over the pan juices.