Description
Slow-Roasted Lamb Shoulder with Garlic, Honey & Wholegrain Mustard Glaze is a showstopping, deeply flavorful dish featuring fall-off-the-bone lamb coated in a sweet, tangy, and herbaceous glaze—perfect for holidays, dinner parties, or a cozy weekend meal.
Ingredients
- 1 (4–5 lb) bone-in lamb shoulder
- 6 cloves garlic, minced
- 3 tablespoons wholegrain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Preheat the oven to 325°F (160°C) and pat the lamb shoulder dry. Place it in a large roasting pan.
- In a bowl, whisk together garlic, both mustards, honey, vinegar, herbs, paprika, salt, pepper, and olive oil to form the glaze.
- Rub the glaze all over the lamb, covering thoroughly. Marinate for a few hours or overnight if time allows.
- Cover the pan tightly with foil and roast for 4 to 4.5 hours until the meat is tender.
- Remove foil, increase oven temp to 425°F (220°C), and roast uncovered for 20–25 minutes, basting occasionally, until caramelized.
- Remove from oven and rest for at least 15 minutes before serving.
Notes
- Add a splash of red wine to the pan for richer flavor.
- Brown sugar can replace honey if needed.
- Try adding cumin or coriander to the glaze for an earthy variation.
- Use boneless lamb shoulder for quicker roasting time (3.5–4 hours).
- Great with roasted potatoes, couscous, or a fresh salad.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 7g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg
