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Golden Honey & Dijon Mustard Glaze Recipe

Golden Honey & Dijon Mustard Glaze Recipe
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★★★★★

4.8 from 30 reviews

This Slow-Confit Lamb Shoulder recipe features tender, fall-off-the-bone lamb infused with garlic and rosemary, finished with a luscious golden honey and Dijon mustard glaze. Perfectly slow-cooked to enhance flavor and juiciness, it’s an elegant, comforting dish ideal for special occasions or cozy dinners. Served alongside roasted vegetables and fresh herbs, this meal offers a delightful balance of savory, sweet, and aromatic notes.

Ingredients

Scale

For the Lamb:

  • 3–4 lbs (1.4–1.8 kg) lamb shoulder, bone-in
  • 3 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 tsp dried rosemary
  • 4–5 garlic cloves, sliced

For the Glaze:

  • 3 tbsp Dijon mustard
  • 2 tbsp golden honey
  • 1 tbsp olive oil
  • 2 roasted garlic cloves, mashed
  • 1 tsp fresh thyme leaves

Optional for Serving:

  • Roasted vegetables (carrots, parsnips, potatoes)
  • Fresh herbs for garnish

Instructions

  1. Preheat Oven: Preheat the oven to 275°F (135°C) to prepare for slow cooking the lamb gently.
  2. Prepare the Lamb: Pat the lamb shoulder dry with paper towels. Rub the lamb all over with olive oil, salt, and black pepper. Sprinkle dried rosemary evenly, then insert sliced garlic cloves under the skin or make small slits in the meat and tuck the garlic inside to impart flavor throughout.
  3. Slow Confit: Place the prepared lamb shoulder in a roasting pan and cover tightly with aluminum foil. Slow-cook in the preheated oven for 3 to 4 hours until the meat is tender and easily falls off the bone.
  4. Prepare the Glaze: While the lamb cooks, combine Dijon mustard, golden honey, olive oil, mashed roasted garlic cloves, and fresh thyme leaves in a small bowl. Mix thoroughly to create a smooth, flavorful glaze.
  5. Glaze & Roast: Increase the oven temperature to 400°F (200°C). Remove the foil from the lamb and brush it generously with the honey-Dijon glaze. Roast uncovered for 15 to 20 minutes until the glaze caramelizes and develops a golden crust. Baste the lamb halfway through roasting for maximum flavor and moisture.
  6. Rest & Serve: Remove the lamb from the oven and let it rest for 10 to 15 minutes to allow juices to redistribute. Slice or pull apart the meat and serve with your choice of roasted vegetables. Drizzle any remaining glaze over the meat for an extra burst of flavor. Garnish with fresh herbs if desired.

Notes

  • For extra flavor, marinate the lamb with the olive oil, herbs, and garlic overnight in the refrigerator before cooking.
  • Use a meat thermometer to ensure the internal temperature reaches about 195°F for optimal tenderness.
  • Leftovers make excellent sandwiches or salads the next day.
  • Roasted vegetables such as carrots, parsnips, and potatoes complement the rich lamb perfectly.
  • If you prefer a spicier glaze, add a pinch of cayenne pepper or smoked paprika.

Nutrition

Keywords: slow-cooked lamb shoulder, lamb with honey glaze, Dijon mustard lamb, confit lamb recipe, garlic rosemary lamb, oven roasted lamb

Find it online: https://maicook.com/golden-honey-and-dijon-mustard-glaze-recipe/