Description
This Slow-Roasted Garlic-Honey Mustard Confit Lamb Shoulder is a tender and flavorful dish, cooked low and slow to perfection. The lamb is marinated in a tangy blend of whole grain and Dijon mustard combined with sweet honey and aromatic garlic, then roasted until it melts in your mouth. Perfect for a special family dinner or festive occasion.
Ingredients
Scale
Lamb and Marinade
- 1 whole lamb shoulder (4-5 lbs)
- 8 cloves garlic, peeled and smashed
- 3 tbsp whole grain mustard
- 2 tbsp Dijon mustard
- 2 tbsp honey
- Fresh parsley for garnish
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) to prepare for slow roasting the lamb shoulder.
- Prepare the marinade: In a bowl, combine the whole grain mustard, Dijon mustard, and honey. Add the smashed garlic cloves and gently fold everything together to create a fragrant marinade.
- Marinate the lamb: Rub the mustard-honey-garlic mixture generously all over the lamb shoulder, ensuring even coverage for maximum flavor penetration.
- Roast the lamb: Place the lamb shoulder in a large roasting pan and cover it tightly with aluminum foil to keep moisture in. Roast in the preheated oven for 4 to 5 hours, until the meat is tender and easily pulls apart with a fork.
- Rest the meat: Once cooked, remove the lamb from the oven and let it rest for 15-20 minutes to allow juices to redistribute, ensuring juicy slices.
- Serve and garnish: Slice the lamb shoulder and garnish with fresh parsley before serving.
Notes
- Using a whole lamb shoulder with bone-in will enhance the flavor and keep the meat moist during roasting.
- Covering the lamb with foil helps retain moisture and creates a confit-like tenderness.
- The slow roasting time can be adjusted slightly depending on your oven and size of the lamb shoulder; cook until fork-tender.
- Leftover lamb is excellent for sandwiches or salads the next day.
- You can add root vegetables like carrots and potatoes to the roasting pan for a complete meal.
