Ingredients
Scale
- 3–4 lb bone-in lamb shoulder
- Salt & freshly ground black pepper
- 6 cloves garlic, smashed
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup chicken broth
Instructions
- Trim excess fat from the lamb shoulder and season generously with salt and pepper.
- In a skillet over medium heat, sauté smashed garlic in olive oil until fragrant but not browned; remove from heat.
- Combine Dijon mustard and honey in a bowl; stir in sautéed garlic.
- Coat the lamb shoulder with the garlic-honey mustard mixture.
- Place the lamb in a roasting pan; pour chicken broth around it and tuck in rosemary, thyme, and bay leaf.
- Cover tightly with foil and roast at 300°F (150°C) for about 4 hours or until fork-tender.
- Allow to rest for at least 15 minutes before carving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Roasting
- Cuisine: Global
Nutrition
- Serving Size: 1/8 of the recipe (approximately 170g)
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg