Description
This slow-roasted garlic-honey mustard confit lamb shoulder is a tender, flavorful dish perfect for a comforting family meal. The lamb shoulder is marinated in a rich blend of whole grain mustard, Dijon mustard, honey, and smashed garlic, then slow-roasted at a low temperature until it becomes melt-in-your-mouth tender. Garnished with fresh parsley, this recipe offers a delicious combination of savory, sweet, and aromatic flavors.
Ingredients
Scale
Meat
- 1 whole lamb shoulder (4-5 lbs)
Marinade
- 8 cloves garlic, peeled and smashed
- 3 tbsp whole grain mustard
- 2 tbsp Dijon mustard
- 2 tbsp honey
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to ensure a low and slow roasting process that will tenderize the lamb.
- Prepare Marinade: In a medium bowl, combine whole grain mustard, Dijon mustard, and honey. Fold in the smashed garlic cloves to infuse the marinade with aromatic flavors.
- Apply Marinade: Rub the prepared mustard-honey garlic marinade generously all over the lamb shoulder, making sure it is evenly coated for maximum flavor penetration.
- Roast the Lamb: Place the lamb shoulder into a large roasting pan and cover it tightly with aluminum foil to retain moisture. Roast in the preheated oven for 4 to 5 hours, or until the meat is tender and easily pulls apart with a fork.
- Rest and Serve: Remove the lamb from the oven and allow it to rest for 15 to 20 minutes before slicing. Garnish with fresh parsley and serve for a deliciously savory dinner.
Notes
- For best results, use a meat thermometer to ensure the internal temperature reaches around 195°F (90°C) for perfect tenderness.
- Allowing the meat to rest after roasting helps retain its juices, making it more flavorful and moist.
- This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh green salad.
- You can prepare the marinade ahead of time to allow the flavors to meld before roasting.
