Secret to the best Rosemary Honey Lamb Shoulder in 3 steps
Make the most tender Rosemary Honey Lamb Shoulder! Our easy, slow-roasted recipe creates juicy, fall-off-the-bone results. Try this dish tonight
Ingredients
- 1 bone-in lamb shoulder about 3-4 lbs (1.5-1.8 kg)
- 2 tbsp olive oil
- 1.5 tsp kosher salt or to taste
- 1 tsp black pepper freshly ground
- 1 head of garlic cloves separated and smashed
- 1 large yellow onion peeled and quartered
- 4 sprigs fresh rosemary
- 2 cups beef or lamb broth low sodium
- ¼ cup honey
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
Instructions
- Step 1: Sear the Lamb & Build Flavor Base. Preheat your oven to 325°F (160°C). Pat the lamb shoulder completely dry with paper towels. Season generously on all sides with kosher salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Carefully place the lamb in the pot and sear for 4-5 minutes per side, until a deep golden-brown crust forms. Remove the lamb and set it aside on a plate. Reduce the heat to medium, add the smashed garlic cloves and quartered onion to the pot, and cook for 3-4 minutes until softened and fragrant.
- Step 2: Deglaze and Slow Roast to Perfection. Pour the beef broth into the pot, scraping up any browned bits from the bottom with a wooden spoon. Bring the liquid to a simmer. Return the seared lamb shoulder to the pot, nestling it amongst the onions and garlic. Add the fresh rosemary sprigs on and around the lamb. Cover the Dutch oven with its lid and transfer it to the preheated oven. Roast for 3.5 to 4 hours, or until the lamb is incredibly tender and easily pulls apart with a fork.
- Step 3: Glaze and Finish. About 20 minutes before the lamb is done, prepare the glaze. In a small bowl, whisk together the honey, balsamic vinegar, and Dijon mustard. Carefully remove the Dutch oven from the oven and take off the lid. Increase the oven temperature to 400°F (200°C). Spoon out most of the excess fat from the pot. Brush half of the honey glaze generously over the top of the lamb shoulder. Return the pot to the oven, uncovered, and roast for 10-15 minutes. Brush with the remaining glaze and roast for another 5-10 minutes, until the glaze is caramelized and bubbly. Let the lamb rest in the pot for 15 minutes before shredding or carving.
Notes
Chef's Tip: For an amazing pan gravy, strain the liquid left in the pot after roasting. Skim off any fat, then simmer the liquid in a small saucepan, thickening with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) until it reaches your desired consistency.
Serving Suggestion: This lamb is fantastic served over creamy mashed potatoes, polenta, or with roasted root vegetables like carrots and parsnips.
Storage: Store leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a splash of broth to keep it moist.
