RECIPE
Slow roasted lamb shoulder with honey mustard sauce and garlic confit .
Tender, flavorful, and perfect for a cozy meal, recipe thanks to Stanley Tucci
Stanley tucci | Slow-Roasted Garlic Honey Mustard Lamb Shoulder | Facebook
Ingredients
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1 bone-in lamb shoulder (about 4-5 lbs)
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8 cloves garlic, peeled
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2 tbsp olive oil
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3 tbsp whole grain mustard
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2 tbsp Dijon mustard
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3 tbsp honey
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2 tbsp apple cider vinegar
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1 tbsp fresh rosemary, chopped
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1 tbsp fresh thyme, chopped
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1 ½ tsp salt
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1 tsp freshly ground black pepper
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1 cup chicken or beef broth
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1 onion, sliced
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Optional: extra rosemary and thyme sprigs for garnish
Directions​​
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Preheat oven to 325°F (163°C).
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In a small bowl, mash garlic cloves with olive oil to form a paste.
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In a separate bowl, whisk together both mustards, honey, apple cider vinegar, rosemary, thyme, salt, and pepper.
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Pat the lamb shoulder dry with paper towels. Rub the garlic paste all over the lamb, then coat it with the honey mustard mixture.
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Place the sliced onions in a roasting pan. Set the lamb shoulder on top of the onions. Pour the broth around the lamb (not over it).
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Cover tightly with foil and roast for 3.5 hours.
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Remove the foil and roast uncovered for another 30-45 minutes, basting occasionally, until the lamb is deeply browned and falling off the bone.
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Let rest for 15 minutes before slicing or shredding. Serve with roasted vegetables, mashed potatoes, or flatbread.
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Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes
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Kcal: 485 kcal | Servings: 6 servings
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