Caramelized lamb shoulder with honey and tender vegetables

 

 

 

 

 

 

 

 

 ingredients:

1 shoulder of lamb (around 1.5 to 2 kg)
3 to 4 carrots (around 400 g), cut into sections
2 sliced ​​onions (or 1 onion + a few baby onions)
1 head of garlic (you can leave the cloves whole, unpeeled)
2 tablespoons of honey (acacia, flowers, etc.)
1 tablespoon of mustard (mild or strong, depending on your taste)
1 sprig of thyme (or rosemary)
1 tablespoon of olive oil
Salt and pepper
1 small glass of water or broth (around 10 cl)

Preparation

Prepare the marinade:
In a bowl, mix the honey, mustard, olive oil, a pinch of salt and pepper.
Generously brush the lamb shoulder with this mixture, paying particular attention to the incisions or folds of the meat.

Grab the shoulder:
Preheat your oven to 200°C (th.6-7).
In a large baking dish, place the lamb shoulder.
Bake for 15 minutes at 200°C to sear the meat and begin to caramelize the surface.

Add the vegetables:
Then lower the oven to 160°C (th.5-6).
Take out the dish and distribute the carrots, sliced ​​onions and garlic cloves (whole, just rinsed) around the meat.
Sprinkle with thyme (or rosemary), salt and lightly pepper.
Pour a small glass of water or broth at the bottom of the dish to prevent the sauce from burning.

Let it be confided:
Return the dish to the oven for approximately 1 hour 45 to 2 hours of cooking, depending on the size of your shoulder and the desired degree of doneness.
Sprinkle the meat regularly with the cooking juices.
If the dish dries out too much, add a little extra water or broth.
Watch the coloring: if the top browns too quickly, cover the shoulder with aluminum foil at the end of cooking.
Check the cooking:
The meat should be very tender and come apart easily. For a shoulder weighing 1.5 to 2 kg, 2 hours of cooking at 160°C generally produces tender meat.
Adjust the time if you prefer more or less pink meat.

Serve:
Let the meat rest for 10 minutes out of the oven, covered with foil, so that the juices redistribute.
Then cut the shoulder into slices or shred it, depending on your preferences.
Serve with carrots, candied onions and melting garlic cloves. Sprinkle with the caramelized cooking juice.