This dish is a true celebration of comfort and elegance. The lamb shoulder is slowly roasted in the oven until it becomes unbelievably tender and melts in the mouth. A rich blend of garlic, honey, and mustard creates a sweet and savory glaze that caramelizes beautifully as it cooks. Perfect for family gatherings, weekend meals, or holiday feasts — every bite is full of deep, irresistible flavor.
Ingredients:
1 lamb shoulder (about 1.8 – 2 kg)
6 cloves garlic, minced
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
1 cup water or broth (for roasting)
Directions:
Prepare the lamb:
Pat the lamb shoulder dry with paper towels. Season generously with salt and pepper on all sides.
Make the marinade:
In a bowl, mix together garlic, honey, Dijon mustard, olive oil, lemon juice, thyme, and rosemary until smooth.
Coat the lamb:
Rub the marinade all over the lamb shoulder, making sure it is well coated. Let it marinate for 30 minutes or overnight in the refrigerator for deeper flavor.
Roast slow and low:
Preheat the oven to 160°C / 320°F. Place the lamb in a baking dish and add 1 cup of water or broth to keep it moist. Cover tightly with aluminum foil and roast for 3.5 to 4 hours, until the meat is extremely tender and pulls apart easily.
Caramelize the top:
Remove the foil and increase the oven temperature to 200°C / 390°F. Roast for another 15–20 minutes to caramelize the glaze and brown the edges.
Serve:
Let the lamb rest for 10 minutes before serving. Enjoy with roasted potatoes, rice, or fresh bread.
Serving Tip:
Spoon some of the cooking juices over the lamb when serving — it takes the flavor to the next level.