@brighteyes847: Slow-Roasted Lamb Shoulder with Honey Garlic Mustard Glaze RECIPE-COOKING WITH BRIGHT EYES Recipe Ingredients: 1 lamb shoulder, bone-in, about 4-5 pounds (1.8-2.3 kg) 10 cloves garlic, 6 whole and 4 minced 2 tablespoons olive oil 2 tablespoons Dijon mustard 2 tablespoons honey 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh thyme leaves 2 teaspoons sea salt 1 teaspoon freshly ground black pepper 1 teaspoon smoked paprika 1 lemon, zested 1 cup chicken or lamb stock 1 cup olive oil, for confit-style roasting 2 onions, thickly sliced 3 sprigs fresh rosemary 4 sprigs fresh thyme 1 tablespoon chopped fresh parsley, for garnish Directions: Preheat the oven to 300°F (150°C). Pat the lamb shoulder thoroughly dry with paper towels and place it in a large roasting dish. Make several deep cuts across the surface of the lamb and tuck the whole garlic cloves into the openings. In a small bowl, combine the minced garlic, Dijon mustard, honey, 2 tablespoons olive oil, rosemary, thyme, salt, black pepper, smoked paprika, and lemon zest. Rub the garlic, honey, and mustard mixture generously over the entire lamb shoulder, working it into the cuts and around the meat. Arrange the sliced onions, fresh rosemary, and thyme around the lamb. Pour the stock into the bottom of the roasting dish, followed by the remaining olive oil around the lamb. Cover the roasting dish tightly with foil and place it in the oven. Bake for 3 1/2-4 hours, or until the lamb is exceptionally tender and easily pulls apart with a fork. Carefully remove the foil and increase the oven temperature to 425°F (220°C). Spoon some of the pan juices over the lamb. Roast uncovered for another 20-25 minutes, or until the exterior is deeply browned, caramelized, and glossy. Remove the lamb from the oven and let it rest uncovered for 15-20 minutes so the juices can redistribute. Scatter fresh parsley over the lamb and serve with the roasted onions and spoonfuls of the rich pan juices. Prep Time: 20 minutes | Cooking Time: 4 hours 25 minutes | Total Time: 4 hours 45 minutes Kcal: 685 kcal | Servings: 6 servings

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Wednesday 14 October 2026 13:02:29 GMT