Oven-Baked Confit Lamb Shoulder with Garlic, Honey and Mustard
Ingredients:
1 bone-in lamb shoulder (5-6 lb / 2.3-2.7 kg)
3 tablespoons olive oil
2 whole garlic bulbs, halved horizontally
3 tablespoons honey
2 tablespoons whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves
1 teaspoon smoked paprika
1 teaspoon freshly cracked black pepper
2 teaspoons flaky sea salt
1 cup chicken or lamb stock
1 tablespoon apple cider vinegar
1½ lb (700 g) baby potatoes
12 small carrots, peeled
Fresh rosemary sprigs, for garnish
Extra flaky sea salt, for finishing
Directions:
Preheat the oven to 300°F (150°C).
Pat the lamb shoulder dry and season generously with flaky sea salt and black pepper.
In a small bowl, combine the olive oil, honey, whole-grain mustard, Dijon mustard, rosemary, thyme, smoked paprika, and apple cider vinegar.
Rub the mixture thoroughly over the lamb, ensuring every surface is coated.
Arrange the halved garlic bulbs in the base of a large roasting dish and place the lamb on top. Pour the stock around the lamb.
Cover the roasting dish tightly with foil or a lid and roast for 4½ hours, until the meat is exceptionally tender.
Remove the foil, add the baby potatoes and carrots around the lamb, basting everything with the pan juices.
Increase the oven temperature to 425°F (220°C) and roast uncovered for another 30-40 minutes, allowing the lamb to caramelize and the vegetables to turn beautifully golden.
Baste the lamb once or twice during the final roasting period for an extra glossy glaze.
Transfer the lamb to a serving platter and allow it to rest for 15 minutes before shredding.
Spoon the rich pan jus over the meat and garnish with roasted garlic cloves, fresh rosemary sprigs, and an extra sprinkle of flaky sea salt. Serve alongside the roasted potatoes and glazed carrots.
Prep Time: 20 minutes | Cooking Time: 5 hours 10 minutes | Total Time: 5 hours 30 minutes
Kcal: 815 kcal | Servings: 6 servings