30/05/2026
Slow-Roasted Honey Mustard Lamb Shoulder with Garlic and Herbs
Ingredients:
4 to 5 pounds lamb shoulder, bone-in
10 garlic cloves, peeled
3 tablespoons Dijon mustard
2 tablespoons whole grain mustard
3 tablespoons honey
2 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 cup chicken or lamb stock
1 large onion, sliced
2 bay leaves
Directions:
Preheat the oven to 300°F (150°C).
Pat the lamb shoulder dry with paper towels and place it in a large roasting pan.
In a bowl, mix together the Dijon mustard, whole grain mustard, honey, olive oil, salt, pepper, rosemary, and thyme.
Rub the mixture generously over the entire lamb shoulder.
Scatter the garlic cloves, sliced onion, and bay leaves around the lamb.
Pour the stock into the bottom of the roasting pan.
Cover the pan tightly with foil or a lid.
Roast for 4 hours, basting once or twice during cooking.
Remove the foil and increase the oven temperature to 425°F (220°C).
Roast uncovered for an additional 20-25 minutes until the exterior becomes golden brown and caramelized.
Remove from the oven and let the lamb rest for 15 minutes.
Shred or carve the lamb and serve with the pan juices..
