Ingredients:
1 (3.5–4 lb) lamb shoulder, bone-in
1 tbsp kosher salt
1/2 tsp black pepper
6 cloves garlic, minced
2 tbsp wholegrain mustard
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp olive oil (for glaze)
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tsp smoked paprika
2 cups duck fat or olive oil (for confit)
1 head of garlic, halved horizontally
Fresh rosemary sprigs
Instructions:
1. Prep the Lamb:
Pat the lamb shoulder dry.
In a small bowl, mix the salt, pepper, smoked paprika, and thyme. Rub the mixture all over the lamb.
Let it rest at room temperature for 30 minutes, or refrigerate overnight for deeper flavor (bring to room temp before cooking).
2. Slow-Cook Confit Style:
Preheat your oven to 275°F (135°C).
Place the lamb in a deep baking dish or Dutch oven.
Add the halved garlic head and a few sprigs of rosemary.
Pour duck fat or olive oil over the lamb until mostly submerged.
Cover tightly with foil or a lid and slow-cook for 4.5 to 5 hours, or until the meat is very tender and pulls apart easily.
3. Make the Glaze:
While the lamb finishes cooking:
In a small bowl, whisk together:
2 tbsp wholegrain mustard
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp olive oil
6 minced garlic cloves
4. Crisp & Glaze the Lamb:
Once the lamb is tender, remove it from the oil and transfer to a baking tray.
Increase the oven to 425°F (220°C).
Brush the lamb generously with the honey-mustard glaze.
Roast for 10–15 minutes, or until the glaze is caramelized and bubbly.
5. Serve:
Rest the lamb for 10 minutes before carving.
Garnish with fresh rosemary sprigs.
Serve with roasted root vegetables, mashed potatoes, or warm flatbread.
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