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
- Prepare the Marinade: In a bowl, mix the minced garlic, Dijon and whole grain mustards, honey, rosemary, thyme, black pepper, and sea salt.
- Season the Lamb: Rub the marinade all over the lamb shoulder and marinate for at least one hour or overnight in the refrigerator.
- Preheat Your Oven: Set your oven to 325°F (165°C).
- Roast the Lamb: Place the lamb in a roasting pan and roast for about 4-5 hours until it reaches an internal temperature of 195°F (90°C).
- Baste Occasionally: Baste the lamb with its juices hourly during roasting.
- Rest Before Serving: Allow the lamb to rest for about 20 minutes before carving.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approximately 170g)
- Calories: 345
- Sugar: 4g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 105mg