Description
This slow roasted lamb shoulder is tender, richly flavored, and effortlessly elegant. The combination of honey, mustards, herbs, and garlic creates a deeply aromatic dish with a caramelized crust and melt in your mouth texture.
Introduction
Lamb shoulder is one of the most forgiving cuts for slow cooking. When roasted at a low temperature, the connective tissues break down gently, creating meat that becomes soft, succulent, and easy to shred. This recipe blends whole grain mustard, Dijon mustard, honey, herbs, and olive oil to form a sweet savory glaze that infuses the meat throughout the long cooking process. The garlic confit that forms at the bottom of the pan adds richness and depth, making this dish perfect for festive dinners, family gatherings, or a comforting weekend meal.
Why You Will Love This Recipe
The lamb becomes incredibly tender
Balanced sweet and tangy flavor profile
Minimal hands on work with big results
Garlic confit adds luxurious richness
Perfect for entertaining or meal prep
Works with bone in or boneless lamb shoulder
Ingredients
Four to five pounds lamb shoulder
Ten garlic cloves peeled and slightly smashed
One quarter cup whole grain mustard
Two tablespoons Dijon mustard
Three tablespoons honey
One third cup extra virgin olive oil
Rosemary finely chopped
Thyme leaves
Salt and black pepper to taste
One cup water or stock
Instructions
Step 1: Preheat the Oven
Heat the oven to three hundred degrees Fahrenheit or one hundred fifty degrees Celsius.
Step 2: Prepare the Marinade
In a mixing bowl, whisk the whole grain mustard, Dijon mustard, honey, olive oil, rosemary, thyme, salt, and pepper until fully combined.
Step 3: Season the Lamb
Pat the lamb shoulder dry with paper towels. Rub the mustard honey mixture all over the lamb, ensuring it is evenly coated.
Step 4: Arrange for Roasting
Place the smashed garlic cloves in the bottom of a roasting pan. Set the lamb shoulder on top. Pour the water or stock into the bottom of the pan to maintain moisture.
Step 5: Slow Roast the Lamb
Cover the roasting pan tightly with foil or a lid. Roast for three and a half to four hours, basting once or twice, until the lamb is fork tender and close to falling apart.
Step 6: Caramelize the Top
Remove the foil and increase the oven temperature to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius. Roast for fifteen to twenty minutes until the top becomes golden and caramelized.
Step 7: Prepare the Garlic Confit
Remove the garlic cloves from the pan juices. They will be soft, sweet, and spreadable.
Step 8: Rest and Serve
Let the lamb rest for fifteen to twenty minutes before carving or shredding. Serve with the garlic confit and spoon the pan juices over the meat.
Variations
Add a splash of lemon juice or zest to brighten the flavor
Replace honey with maple syrup for a deeper sweetness
Add cumin or smoked paprika for a warmer flavor profile
Use fresh mint or parsley in place of rosemary for a lighter herbal aroma
Tips for the Best Results
Pat the lamb dry before seasoning for better browning
Use bone in lamb for maximum flavor and moisture
Let the lamb rest before serving to retain juices
Do not skip basting to keep the surface glossy and moist
If the liquid reduces too much, add a splash of water during roasting
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to four days.
Freeze shredded lamb for up to three months.
Store garlic confit separately in a sealed container covered in oil.
Serving Suggestions
Serve with mashed potatoes, roasted vegetables, or rice
Pair with crusty bread to soak up the juices
Add the shredded lamb to wraps or flatbreads
Serve with a fresh cucumber yogurt salad for balance
FAQs
Can I make this ahead of time
Yes. The lamb reheats beautifully and becomes even more flavorful the next day.
Can I cook it in a slow cooker
Yes. Cook on low for eight to nine hours, then finish in a hot oven to caramelize the top.
Can I use lamb leg instead of shoulder
Shoulder is better for slow roasting, but lamb leg can work if cooked for a slightly shorter time.
Conclusion
Slow Roasted Honey Mustard Lamb Shoulder with Garlic Confit delivers impressive flavor with minimal effort. Tender meat, rich pan juices, and velvety garlic make this dish unforgettable and ideal for gatherings or cozy meals. Enjoy every savory bite.