🍯 Slow-Roasted Confit Lamb Shoulder Glazed with Garlic, Honey & Wholegrain Mustard
🧂 Ingredients
For the Lamb Confit:
1 whole lamb shoulder (about 4–5 lbs), bone-in
8 garlic cloves, peeled and smashed
2 tablespoons sea salt
1 tablespoon freshly ground black pepper
1 tablespoon dried thyme
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon smoked paprika (optional)
2 cups duck fat or olive oil (enough to cover the lamb partially in a roasting dish)
For the Glaze:
3 tablespoons honey
2 tablespoons wholegrain mustard
1 tablespoon Dijon mustard
2 tablespoons soy sauce
1 tablespoon apple cider vinegar or lemon juice
2 tablespoons melted butter or olive oil
1 teaspoon crushed garlic
½ teaspoon black pepper
Fresh thyme or parsley for garnish
🔥 Instructions
Step 1 – Prepare the Lamb:
1. Pat the lamb shoulder dry with paper towels.
2. Rub it thoroughly with sea salt, black pepper, thyme, rosemary, bay leaves, and smoked paprika.
3. Add the smashed garlic cloves on and around the lamb.
4. Cover and refrigerate for 6–8 hours, or overnight for deeper flavor.
Step 2 – Slow Roast the Lamb (Confit Method):
1. Preheat the oven to 150°C (300°F).
2. Place the lamb in a deep roasting dish.
3. Pour the duck fat or olive oil around the lamb until it comes halfway up the sides.
4. Cover tightly with foil.
5. Roast slowly for 4 to 5 hours, until the meat is tender and easily pulls apart with a fork.
6. Once done, remove the lamb carefully and place it on a baking tray lined with parchment paper.
Step 3 – Make the Honey-Mustard Glaze:
1. In a small saucepan, combine honey, wholegrain mustard, Dijon mustard, soy sauce, vinegar (or lemon juice), butter, crushed garlic, and pepper.
2. Heat gently for 2–3 minutes until the mixture thickens slightly and becomes glossy.
Step 4 – Glaze and Caramelize:
1. Brush the glaze generously over the lamb shoulder.
2. Increase oven temperature to 220°C (425°F).
3. Roast uncovered for 10–15 minutes, basting once or twice, until the glaze is caramelized and sticky.
Step 5 – Serve:
1. Remove from oven and rest for 10 minutes.
2. Garnish with fresh thyme or parsley.
3. Serve with the pan juices or extra glaze drizzled on top.
