Slow Oven-Baked Confit Lamb Shoulder Glazed with Honey, Garlic & Mustard

Here’s an incredibly flavorful recipe for Slow Oven-Baked Confit Lamb Shoulder glazed with a sweet and tangy Honey, Garlic, and Mustard sauce. This dish is perfect for a special occasion or a cozy, indulgent dinner. The slow-braising process makes the lamb incredibly tender, and the glaze adds a beautiful finish.

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🍖 Slow Oven-Baked Confit Lamb Shoulder Glazed with Honey, Garlic & Mustard

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✅ Ingredients (Serves 4–6)

For the Lamb:

• 1 bone-in lamb shoulder (about 4–5 lbs)
• 4 cloves garlic, smashed
• 2 tbsp fresh rosemary or thyme (or a mix of both)
• 1 cup olive oil (or duck fat, for more richness)
• 1 lemon, quartered
• Salt and pepper, to taste

For the Glaze:

• ¼ cup honey (use a flavorful, mild honey)
• 3 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tbsp balsamic vinegar (or red wine vinegar for a sharper bite)
• 1 tbsp soy sauce (for depth)
• 1 tsp fresh rosemary, chopped (or thyme)

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🔪 Instructions

1. Prepare the Lamb

1. Preheat your oven to 300°F (150°C).
2. Season the lamb shoulder generously with salt and pepper on all sides.
3. In a large oven-safe dish or roasting pan, place the lamb shoulder. Add garlic cloves, herbs, and lemon wedges around it.
4. Pour olive oil (or duck fat) over the lamb until it’s partially submerged. If needed, add a little extra oil to cover the lamb halfway.
5. Cover the pan tightly with foil or a lid.

2. Slow-Bake the Lamb

1. Bake in the preheated oven for 3.5–4 hours (depending on the size of the lamb), until the meat is incredibly tender and pulls away from the bone easily.
2. Once done, carefully remove the lamb from the pan and set aside. Discard any excess fat and strained garlic/rosemary if you like, but save the rendered fat for a delicious side (like roasted potatoes or veggies!).

3. Prepare the Glaze

1. While the lamb is baking, make the glaze by combining honey, Dijon mustard, minced garlic, vinegar, soy sauce, and chopped rosemary in a small saucepan.
2. Bring to a simmer over medium heat, and cook for 2–3 minutes, stirring constantly until slightly thickened.
3. Remove from heat and set aside.

4. Finish the Lamb

1. Once the lamb is done, remove it from the oven and discard the foil or lid.
2. Preheat your broiler to high.
3. Brush the lamb generously with the honey, garlic, and mustard glaze on all sides.
4. Place the lamb under the broiler for 3–5 minutes, or until the glaze caramelizes and forms a beautiful, slightly charred crust.
5. Carefully remove from the oven and let rest for 10 minutes before carving.

5. Serve

• Serve the lamb with any remaining glaze on the side.
• Garnish with fresh herbs, and enjoy with roasted potatoes, minted peas, or a buttery couscous.

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🍽️ Pairing Suggestions:

• Red wine: A bold, full-bodied red like Shiraz, Cabernet Sauvignon, or Malbec would complement the richness of the lamb.
• Sides: Mashed potatoes, roasted root vegetables, or a tangy green salad with lemon vinaigrette work beautifully.

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