Description
A flavorful lamb shoulder dish with a honey and Dijon mustard glaze, perfect for festive gatherings.
Ingredients
Scale
- 1.5 kg lamb shoulder
- 2 tablespoons honey
- 3 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 500 g baby potatoes, halved
- 250 g cherry tomatoes
- Fresh rosemary for garnish
Instructions
- Preheat your oven to 200°C (400°F).
- In a bowl, mix together the honey, Dijon mustard, minced garlic, olive oil, salt, and pepper.
- Rub the mixture all over the lamb shoulder.
- Place the lamb in a roasting tray and surround it with the halved baby potatoes and cherry tomatoes.
- Roast in the oven for about 1.5 to 2 hours, or until the lamb is cooked to your liking.
- Let the lamb rest for 10 minutes before slicing.
- Garnish with fresh rosemary and serve.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen after sitting.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg