Description
This Slow-Roasted Garlic Honey Mustard Lamb Shoulder is succulent, richly seasoned, and falling-off-the-bone tender. With bold garlic, sweet honey, and tangy mustard, it’s a true weekend centerpiece that tastes as impressive as it looks.
Ingredients
1 bone-in lamb shoulder (4–5 lbs)
1 tablespoon olive oil
1 tablespoon salt
1 teaspoon black pepper
For the Garlic Honey Mustard Rub:
6 cloves garlic, minced
3 tablespoons Dijon mustard
2 tablespoons whole grain mustard
3 tablespoons honey
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon apple cider vinegar or lemon juice
Instructions
1. Preheat oven to 325°F (163°C).
2. Pat the lamb shoulder dry with paper towels. Rub with olive oil, salt, and black pepper.
3. In a bowl, mix garlic, Dijon mustard, whole grain mustard, honey, rosemary, thyme, and vinegar until combined.
4. Rub the entire surface of the lamb generously with the honey mustard mixture. Let sit at room temperature for 20–30 minutes if time allows.
5. Place lamb in a roasting pan or Dutch oven. Cover tightly with foil or lid.
6. Roast for 3½ to 4 hours until the meat is fork-tender and pulls apart easily.
7. Remove cover, baste with pan juices, and return to oven uncovered for 20 minutes to caramelize.
8. Let rest for 15 minutes before shredding or slicing.
9. Serve with pan juices over mashed potatoes, roasted vegetables, or flatbread.
Notes
For deeper flavor, marinate overnight in the rub.
Use a thermometer: lamb is fall-apart tender at 195–205°F internal temp.
Leftovers make incredible sandwiches or grain bowls.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow-Roasted
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 6–8 oz
- Calories: 580
- Sugar: 7g
- Sodium: 610mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 135mg
Keywords: slow roasted lamb, honey mustard lamb shoulder, weekend roast recipe