Slow Roasted Lamb Shoulder with Garlic

👉Ingredients:

↪️1 boneless lamb shoulder (about 1.5 kg / 3.3 lbs)

↪️5 tbsp olive oil (or 1/3 cup)

↪️8 garlic cloves, whole and peeled

↪️2 tbsp honey (or 1/8 cup)

↪️1 tbsp Dijon or wholegrain mustard (1/16 cup)

↪️Fresh thyme and rosemary (as desired)

↪️Salt and freshly ground black pepper, to taste

👉Instructions:

✅️1. Make the Marinade:

Preheat your oven to 180°C (350°F). In a small bowl, whisk together the olive oil, honey, mustard, thyme, rosemary, salt, and pepper.

✅️2. Season the Lamb:

Rub the marinade generously all over the lamb shoulder, making sure it's fully coated for maximum flavor.

✅️3. Prepare to Cook:

Place the lamb in a baking dish and scatter the garlic cloves around it. Cover the dish tightly with foil to lock in moisture during cooking.

✅️4. Slow Roast:

Roast at 180°C (350°F) for 1 hour. Then reduce the heat to 150°C (300°F) and continue roasting for another hour. Every 20–30 minutes, baste the lamb with its own juices to keep it moist and tender.

✅️5. Finish with a Golden Crust:

Remove the foil and increase the oven temperature to 200°C (390°F). Let the lamb roast for another 30 minutes until it forms a golden, caramelized crust.

✅️6. Rest Before Serving:

Let the lamb rest for 10 minutes after removing it from the oven. This helps the juices redistribute, resulting in succulent, flavorful meat.

◾️Serve warm, with your favorite sides like roasted vegetables, creamy mashed potatoes, or flatbread.