Slow-Roasted Garlic Honey Mustard Lamb Shoulder
Ingredients:
3 to 4 lbs lamb shoulder, bone-in
6 cloves garlic, thinly sliced
3 tablespoons whole-grain mustard
3 tablespoons honey
1/4 cup olive oil
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper, to taste
1 lemon, zested and juiced
Directions:
Preheat oven to 275°F (135°C).
Pat the lamb shoulder dry with paper towels. Using a sharp knife, make small incisions all over the lamb and insert garlic slices into the slits.
In a small bowl, whisk together mustard, honey, olive oil, rosemary, thyme, lemon zest, lemon juice, salt, and pepper.
Rub the honey mustard mixture all over the lamb shoulder, ensuring it’s evenly coated.
Place the lamb in a deep roasting pan or Dutch oven, cover tightly with foil, and roast in the oven for 4 to 5 hours, or until the meat is very tender and falling off the bone.
Remove the foil and increase the oven temperature to 425°F (220°C). Roast the lamb for an additional 15–20 minutes to develop a caramelized crust.
Let the lamb rest for 15 minutes before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 5 hours 30 minutes | Total Time: 5 hours 50 minutes
Kcal: Approx. 520 kcal per serving | Servings: 6