Ingredients
2 lbs (900 g) lamb shoulder, bone-in
4 cloves garlic, minced
2 Tbsp honey
1 Tbsp Dijon mustard
1 Tbsp whole-grain mustard (optional but great for texture)
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika (optional)
2–3 sprigs fresh rosemary or thyme
1 cup (240 ml) olive oil or enough to partially submerge the lamb for confit
Zest & juice of ½ lemon (optional, brightens the marinade)
Instructions
1. Preheat oven to 275°F (135°C).
2. Marinate the lamb:
In a bowl, combine garlic, honey, Dijon mustard, whole-grain mustard, salt, pepper, paprika, and lemon zest/juice if using. Rub the mixture thoroughly over the lamb shoulder. Let sit 30 minutes (or refrigerate overnight for deeper flavor).
3. Prepare for confit:
Place the lamb in a heavy oven-safe dish or Dutch oven. Add rosemary/thyme sprigs. Pour in enough olive oil to come about halfway up the sides of the meat.
4. Slow-cook:
Cover with lid or foil. Cook for 3.5–4.5 hours, or until the lamb is extremely tender and pulls apart easily.
5. Optional crisping:
Increase oven to 425°F (220°C). Remove the lamb from the oil, place on a baking sheet, and roast for 10–12 minutes to caramelize and crisp the exterior.
6. Serve:
Spoon some of the infused oil over the meat, or use it to roast vegetables or potatoes.
Serving ideas
Serve with roasted carrots, potatoes, or parsnips
Pair with a bright salad of arugula + lemon + shaved parmesan
Drizzle extra honey-mustard glaze if you prefer sweeter notes
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