Description
A succulent, tender slow-roasted lamb shoulder infused with a rich garlic-honey mustard marinade. This recipe yields a flavorful, melt-in-your-mouth confit-style lamb, perfect for a cozy dinner or special occasion.
Ingredients
Scale
Lamb Shoulder
- 1 whole lamb shoulder (4-5 lbs)
Marinade
- 8 cloves garlic, peeled and smashed
- 3 tbsp whole grain mustard
- 2 tbsp Dijon mustard
- 2 tbsp honey
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for the slow roasting process which will tenderize the lamb slowly and evenly.
- Prepare Marinade: In a mixing bowl, combine the whole grain mustard, Dijon mustard, and honey until well blended. Gently fold in the smashed garlic cloves to infuse the marinade with a robust garlicky flavor.
- Marinate Lamb: Rub the prepared marinade generously over the entire surface of the lamb shoulder, ensuring it’s well coated for maximum flavor penetration.
- Roast Lamb: Place the marinated lamb shoulder in a large roasting pan. Cover the pan tightly with aluminum foil to retain moisture during cooking. Roast in the preheated oven for 4-5 hours until the meat is tender and easily pulls apart.
- Rest and Serve: Remove the lamb from the oven and let it rest, covered loosely with foil, for 15-20 minutes to redistribute the juices. Slice the lamb and garnish with fresh parsley before serving for a bright, fresh finish.
Notes
- Cooking time may vary slightly depending on the size of the lamb shoulder; aim for fork-tender meat.
- Allowing the lamb to rest after roasting helps it retain its juices for a more flavorful result.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- This dish pairs beautifully with roasted vegetables or creamy mashed potatoes.
