Ingredients
Scale
- 1 (4.5 lb) lamb shoulder, bone-in
- 6 cloves garlic, minced
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 3 tbsp honey
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp ground black pepper
- 2 tsp sea salt
Instructions
- In a mixing bowl, combine minced garlic, Dijon mustard, whole grain mustard, honey, rosemary, thyme, black pepper, and sea salt until well blended.
- Rub the marinade generously over the lamb shoulder and cover with plastic wrap. Refrigerate for at least 2 hours or overnight for best flavor.
- Preheat your oven to 325°F (165°C).
- Place the marinated lamb shoulder in a roasting pan and cover loosely with aluminum foil. Roast for about 3-4 hours or until the internal temperature reaches 195°F (90°C).
- Remove the foil during the last 30 minutes to allow the glaze to caramelize; baste occasionally with pan juices.
- Let the lamb rest for 15-20 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 7g
- Sodium: 878mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: <1g
- Protein: 31g
- Cholesterol: 105mg