Slow-Roasted Confit Lamb Shoulder Glazed with Garlic, Honey & Wholegrain Mustard
Ingredients:
1 bone-in lamb shoulder (approx. 4 lbs / 1.8 kg)
6 cloves garlic, peeled and smashed
1/4 cup honey
2 tablespoons wholegrain mustard
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
1 tablespoon fresh thyme leaves
1 teaspoon coarse salt
1/2 teaspoon cracked black pepper
2 cups duck fat or olive oil (for confit)
Optional: 1/4 cup white wine or lamb stock for basting
Directions:
Preheat oven to 300°F (150°C).
Pat lamb shoulder dry. Score the fat lightly with a sharp knife.
In a small bowl, mix smashed garlic, honey, both mustards, rosemary, thyme, olive oil, salt, and pepper.
Rub the mixture all over the lamb shoulder, massaging it into the scored fat.
Place lamb in a deep baking dish or Dutch oven. Pour duck fat or olive oil around (not over) the lamb until it comes halfway up the sides.
Cover tightly with foil or a lid and slow-roast in the oven for 4 hours, basting once or twice with pan juices.
Remove foil, increase oven temperature to 400°F (200°C), and roast uncovered for an additional 20–30 minutes to develop a caramelized glaze.
Let rest 15 minutes before shredding or slicing. Serve with pan juices spooned over the top.
Prep Time: 15 minutes | Cooking Time: 4 hrs 30 mins | Total Time: 4 hrs 45 mins
Kcal: 520 kcal per serving | Servings: 6 servings
