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.
🍖 Slow Oven-Baked Confit Lamb Shoulder Glazed with Honey, Garlic & Mustard
✅ 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)
🔪 Instructions
1. Prepare the Lamb
- Preheat your oven to 300°F (150°C).
- Season the lamb shoulder generously with salt and pepper on all sides.
- In a large oven-safe dish or roasting pan, place the lamb shoulder. Add garlic cloves, herbs, and lemon wedges around it.
- 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.
- Cover the pan tightly with foil or a lid.
2. Slow-Bake the Lamb
- 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.
- 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
- 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.
- Bring to a simmer over medium heat, and cook for 2–3 minutes, stirring constantly until slightly thickened.
- Remove from heat and set aside.
4. Finish the Lamb
- Once the lamb is done, remove it from the oven and discard the foil or lid.
- Preheat your broiler to high.
- Brush the lamb generously with the honey, garlic, and mustard glaze on all sides.
- Place the lamb under the broiler for 3–5 minutes, or until the glaze caramelizes and forms a beautiful, slightly charred crust.
- 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.
🍽️ 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.