Ingredients
Scale
- 1 lamb shoulder (bone-in, approx. 4–5 lbs)
- 6 cloves garlic, minced
- 3 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 3 tbsp honey
- 1 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
- In a bowl, mix garlic, both mustards, honey, apple cider vinegar, olive oil, rosemary, and thyme until smooth.
- Coat the lamb shoulder generously with the marinade and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 325°F (160°C). Allow the lamb to come to room temperature for about 30 minutes.
- Roast the lamb in the oven for approximately 3–4 hours until it reaches an internal temperature of 145°F (63°C). Let it rest for at least 15 minutes before carving.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 80mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg