Herb and Honey Roasted Lamb Shoulder

This Herb and Honey Roasted Lamb Shoulder recipe is perfect for Easter, as it is packed with flavour and will impress your guests. The combination of fresh herbs, sweet honey, and savoury mustard creates a mouth-watering glaze that perfectly complements the tender and juicy meat. And to top it all off, the lamb shoulder develops a crispy and golden crust that is simply irresistible. So, gather your loved ones and get ready to enjoy this special Easter dish!

Ingredients:

• 1.8-2.3 kg bone-in lamb shoulder
• 30 ml olive oil
• 30 ml Dijon mustard
• 30 ml honey
• 15 ml minced garlic
• 15 ml chopped fresh rosemary
• 15 ml chopped fresh thyme
• 5 ml ground cumin
• Salt and pepper, to taste
• 500 ml chicken or vegetable stock

Instructions:

1. Preheat your oven to 160°C.
2. In a small bowl, whisk together the olive oil, Dijon mustard, honey, minced garlic, rosemary, thyme, cumin, salt and pepper.
3. Rub the mixture all over the lamb shoulder, making sure to get into all the crevices.
4. Place the lamb shoulder in a roasting pan, fat-side up.
5. Pour the chicken or vegetable stock around the lamb shoulder, making sure it reaches about halfway up the sides of the meat.
6. Cover the pan tightly with foil.
7. Roast the lamb shoulder in the oven for 4-5 hours, or until the meat is tender and falling off the bone.
8. Remove the foil and increase the oven temperature to 220°C.
9. Return the lamb shoulder to the oven and roast for an additional 10-15 minutes, or until the top is browned and crispy.
10. Let the lamb shoulder rest for 10 minutes before slicing and serving.

Enjoy your delicious and unique Easter lamb shoulder!