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
