Treat your guests to a moment of pure delight with this Oven-Baked Confit of Lamb Shoulder with Garlic, Honey, and Mustard. This slow-cooked dish reveals exquisitely tender meat, delicately flavored with sweet and tangy aromas, perfect for large weekend gatherings or a successful festive meal.
Ingredients
1 lamb shoulder (approximately 1.5 to 2 kg)
8 garlic cloves
3 tablespoons of runny honey (acacia or flowers)
2 tablespoons of wholegrain mustard
1 tablespoon of Dijon mustard
3 tablespoons of olive oil
1 sprig of fresh rosemary (or 1 teaspoon dried)
1 sprig of thyme
1 glass of chicken stock or water
Salt and freshly ground black pepper
Utensils needed
1 large covered baking dish or cast iron casserole dish
1 cooking brush (optional)
1 knife
1 garlic press or mortar
Aluminum foil (if your dish doesn’t have a lid)
Preparation of the Oven-Baked Confit Lamb Shoulder with Garlic, Honey, and Mustard
1: Prepare the marinade
In a bowl, mix the honey, both types of mustard, olive oil, salt, and Pepper, rosemary, and thyme leaves.
Peel the garlic cloves. Finely chop 4 and add them to the marinade. Set the other 4 whole.
2: Season the meat
Place the lamb shoulder in the roasting dish.
Brush it generously with the marinade on all sides.
Place the whole garlic cloves around the meat, along with the remaining herbs.
3: Long oven cooking
Preheat the oven to 150°C (fan-assisted if possible).
Add the broth to the bottom of the dish. Cover (with a lid or tightly sealed aluminum foil).
Bake for 4 hours of slow cooking.
Baste the meat regularly with the cooking juices every 45 minutes to prevent it from drying out.
Step 4: Caramelized Finish
At the end of cooking, uncover the dish and increase the temperature to 190°C.
Let it brown for 15 to 20 minutes until the surface becomes golden brown and lightly caramelized.
Remove from the oven and let it rest for 10 minutes before serving.
Tips for a Successful Confit of Lamb Shoulder
Guaranteed tender meat: Slow cooking at a low temperature is the key to a fork-tender lamb shoulder.
Marinate the day before: For added flavor, marinate the shoulder the day before and let it rest overnight in the refrigerator.
Vary the mustards: You can substitute wholegrain mustard with honey or green peppercorn mustard to customize the flavors.
Add vegetables: Arrange carrots, potatoes, or onions in the dish while cooking for a one-pot meal.
Serving Suggestions
Oven-Baked Confit of Lamb Shoulder with Garlic, Honey, and Mustard pairs wonderfully with:
Oven-roasted baby potatoes with thyme
Sweet potato mash for a sweet touch
Roasted root vegetables (carrots, parsnips, turnips)
Fine semolina or creamy polenta with herbs
For a touch of freshness, add a crisp green salad with a light vinaigrette.
Conclusion: The Ultimate Convivial Dish
If you’re looking for a recipe that impresses without the stress, Oven-Baked Confit of Lamb Shoulder with Garlic, Honey, and Mustard is a must-have. Tender, fragrant, sweet and savory, and perfectly caramelized, it combines tradition and modernity on the plate.
Perfect for Sunday lunch, Easter dinner, or a special occasion, this recipe will delight even the most discerning gourmets. Get started, the oven will do all the work!
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