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A vertical, high-angle close-up of a large, roasted lamb shoulder in a black cast-iron skillet. The lamb features a thick, dark golden-brown honey-mustard crust and is topped with a fresh sprig of rosemary. It is surrounded by roasted whole baby potatoes, thick carrot chunks, and charred onion wedges, all glistening in savory pan juices.

Honey Mustard Garlic Roasted Lamb Shoulder

A show-stopping, rustic centerpiece featuring a bone-in lamb shoulder coated in a thick, caramelized glaze of honey, Dijon, and whole-grain mustard. Slow-roasted on a bed of baby potatoes, carrots, and onions, this dish delivers melt-in-your-mouth tenderness with a sophisticated sweet-and-savory herb crust.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Farmhouse Rustic
Calories: 540
Ingredients Method

Ingredients
  

  • 3-4 lbs Lamb Shoulder bone-in
  • 1 lb Baby Yukon Gold Potatoes left whole
  • 3 large Carrots peeled and cut into 2-inch chunks
  • 1 large White Onion cut into thick wedges
  • 3 tbsp Honey
  • 2 tbsp Dijon Mustard
  • 2 tbsp Whole Grain Mustard
  • 4-6 cloves Garlic minced
  • 2 sprigs Fresh Rosemary one minced, one whole
  • To taste: Salt and freshly cracked black pepper

Method
 

  1. Preparation: Preheat your oven to 325°F (160°C). Remove the lamb from the fridge 30 minutes before cooking to bring it to room temperature. Pat it thoroughly dry with paper towels.
  2. The Master Glaze: In a small bowl, whisk together the honey, Dijon, whole grain mustard, minced garlic, minced rosemary, salt, and pepper until you have a thick, spreadable paste.
  3. Build the Bed: In a large cast-iron skillet or heavy roasting pan, arrange the baby potatoes, carrots, and onion wedges in an even layer.
  4. Glaze the Lamb: Place the lamb shoulder directly on top of the vegetables. Rub the honey-mustard glaze all over the top and sides of the meat, pressing it in to ensure a thick crust forms.
  5. Slow Roast: Cover the pan loosely with aluminum foil. Bake for 2 hours.
  6. Caramelize: Remove the foil and baste the lamb and vegetables with the savory pan juices. Increase the oven temp to 375°F (190°C) and bake for another 30–45 minutes until the crust is a deep, glistening mahogany and the meat is tender.
  7. The Rest: Transfer the lamb to a warm plate and tent with foil. Let it rest for 20 minutes. This allows the juices to redistribute for a perfectly succulent roast.
  8. Serve: Carve into thick, juicy slices and serve with the roasted vegetables and a drizzle of the remaining pan drippings.