Slow-Roasted Garlic Honey Mustard Lamb Shoulder .
Ingredients:
1 bone-in lamb shoulder (about 4-5 lbs)
8 cloves garlic, peeled
2 tbsp olive oil
3 tbsp whole grain mustard
2 tbsp Dijon mustard
3 tbsp honey
2 tbsp apple cider vinegar
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 ½ tsp salt
1 tsp freshly ground black pepper
1 cup chicken or beef broth
1 onion, sliced
Optional: extra rosemary and thyme sprigs for garnish
Directions:
Preheat oven to 325°F (163°C).
In a small bowl, mash garlic cloves with olive oil to form a paste.
In a separate bowl, whisk together both mustards, honey, apple cider vinegar, rosemary, thyme, salt, and pepper.
Pat the lamb shoulder dry with paper towels. Rub the garlic paste all over the lamb, then coat it with the honey mustard mixture.
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).
Cover tightly with foil and roast for 3.5 hours.
Remove the foil and roast uncovered for another 30-45 minutes, basting occasionally, until the lamb is deeply browned and falling off the bone.
Let rest for 15 minutes before slicing or shredding. Serve with roasted vegetables, mashed potatoes, or flatbread.
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 485 kcal | Servings: 6 servings
