Ingredients
Scale
- 3–4 lb bone-in lamb shoulder, trimmed
- Salt & freshly ground black pepper
- 6 cloves garlic, smashed
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp olive oil
- Fresh rosemary and thyme sprigs
- 1 bay leaf
- 1 cup chicken broth
Instructions
- Preheat oven to 300°F (150°C). Season lamb shoulder with salt and pepper.
- Mix garlic, Dijon mustard, honey, and olive oil in a bowl. Rub all over the lamb.
- Marinate for at least 1 hour or overnight in the fridge.
- Sear the marinated lamb in a large roasting pan over medium-high heat until browned on all sides.
- Add rosemary, thyme, bay leaf, and chicken broth; cover tightly with foil.
- Roast in the oven for 4-5 hours until tender.
- Let rest for 15 minutes before carving and serving.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg