Rich, tender, and irresistibly aromatic — this Oven-Baked Confit Lamb Shoulder is slow-cooked in olive oil, broth, herbs, garlic, honey, and mustard until it becomes unbelievably soft and flavorful. The meat practically falls apart with a fork, and the caramelized glaze on top adds a beautiful sweet-savory finish. This dish is perfect for holidays, gatherings, or any time you want a restaurant-quality meal at home.
Ingredients
For the Lamb
3–4 lb lamb shoulder
Salt and black pepper
2 tbsp olive oil
10 cloves garlic, peeled
4 sprigs rosemary
4 sprigs thyme
2 cups broth (chicken or beef)
For the Honey–Mustard Glaze
3 tbsp honey
2 tbsp Dijon mustard
2 tbsp whole-grain mustard (optional)
1 tbsp lemon juice
Salt & pepper to taste
Instructions
- Prepare the Lamb
Preheat your oven to 150°C / 300°F.
Pat the lamb shoulder dry with paper towels.
Season generously with salt and black pepper.
In a large oven-safe pot or Dutch oven, heat 2 tbsp olive oil over medium heat.
Sear the lamb shoulder on all sides until nicely browned (about 3–4 minutes per side).
- Add Aromatics
Add the garlic cloves, rosemary, and thyme around the lamb.
Pour in the broth, making sure the lamb is about halfway submerged.
- Slow Cook (Confit Style)
Cover the pot tightly with a lid.
Place it in the oven and slow-bake for 3–4 hours, or until the lamb is extremely tender and pulls apart easily.
- Prepare the Honey–Mustard Glaze
In a small bowl, whisk together:
Honey
Dijon mustard
Whole-grain mustard
Lemon juice
A pinch of salt & pepper
- Glaze and Broil
Remove the lamb from the oven.
Increase oven temperature to 220°C / 425°F (or switch to broil).
Brush the lamb generously with the honey–mustard glaze.
Return to the oven uncovered for 10–15 minutes, until caramelized and golden on top.
- Serve
Let the lamb rest for 10 minutes.
Serve with potatoes, rice, roasted vegetables, or bread to soak up the flavorful juices.
Enjoy