Go Back

Oven-Cooked Lamb Shoulder with Garlic, Honey, and Mustard

A delicious and tender lamb shoulder infused with a sweet and savory garlic-mustard glaze, perfect for family gatherings or cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Lamb and Marinade
  • 1 piece lamb shoulder (4-6 lb)
  • 6 cloves garlic, minced
  • ½ cup honey
  • 2 tablespoons Dijon mustard
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried herbs de Provence

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a large bowl, mix the minced garlic, honey, Dijon mustard, olive oil, salt, pepper, and herbs de Provence until well combined.
  3. Place the lamb shoulder in a roasting pan and generously coat it with the marinade.
  4. Allow the lamb to marinate for at least 30 minutes, or up to overnight in the fridge for deeper flavor.
Roasting
  1. Cover the lamb with foil and roast in the preheated oven for about 2.5 to 3 hours, or until fork-tender.
  2. Remove the foil in the last 30 minutes to allow for a caramelized crust.
Serving
  1. Once cooked, take the lamb out of the oven and let it rest for about 15 minutes before slicing.
  2. Serve warm with your choice of sides.

Notes

For substitutions, you can use maple syrup instead of honey or swap out herbs de Provence for your favorite dried herbs. Avoid overcooking the lamb by checking for tenderness periodically during roasting. Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.