Fall-Apart Honey–Mustard Confit Lamb Shoulder

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with Crispy Shallots & Pearl Onions

Introduction

This dish is all about patience and payoff. The lamb shoulder is gently confit-cooked at low heat until it collapses into buttery strands, infused with honey, mustard, garlic, and herbs. Finished with golden pearl onions and crunchy fried shallots, it’s luxurious yet rustic—perfect for a weekend dinner or a special gathering. Serve it with mashed potatoes, soft polenta, or crusty bread to soak up the sauce.

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Ingredients

For the Lamb

• 1 whole lamb shoulder (2–2.5 kg), bone-in
• 4 tbsp Dijon mustard
• 3 tbsp wholegrain mustard
• 4 tbsp honey
• 6 cloves garlic, lightly crushed
• 3 sprigs rosemary
• 4 sprigs thyme
• 2 bay leaves
• 1 tsp black peppercorns
• 1½ tsp sea salt
• 500–700 ml olive oil or neutral oil (enough to come halfway up the lamb)

For the Pearl Onions

• 300 g pearl onions, peeled
• 1 tbsp olive oil
• Salt and black pepper

For the Crispy Shallots

• 4 large shallots, thinly sliced
• 250 ml neutral oil (for frying)
• Pinch of salt

Optional Finishing Touches

• Fresh parsley or thyme leaves
• Extra drizzle of honey or pan juices

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Method & Instructions

1. Prepare the Lamb

1. Pat the lamb shoulder dry and score the fat lightly with a sharp knife.
2. In a bowl, mix Dijon mustard, wholegrain mustard, honey, and salt.
3. Rub this mixture generously all over the lamb, working it into the cuts.
4. Place the lamb in a deep roasting dish or Dutch oven. Scatter garlic, herbs, bay leaves, and peppercorns around it.

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2. Confit Cook (Low & Slow)

1. Pour in enough oil so it reaches about halfway up the lamb.
2. Cover tightly with a lid or foil.
3. Cook in a 150°C (300°F) oven for 4½–5 hours, turning once halfway through.
4. The lamb is ready when a fork slides in effortlessly and the meat pulls apart with no resistance.

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3. Roast the Pearl Onions

1. About 30 minutes before the lamb is done, toss the pearl onions with olive oil, salt, and pepper.
2. Spread them on a small tray and roast at 200°C (400°F) for 20–25 minutes, until golden and tender.
3. Set aside.

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4. Make the Crispy Shallots

1. Heat the oil in a small saucepan over medium heat.
2. Add sliced shallots and fry gently, stirring often.
3. Cook until golden brown and crisp (about 8–10 minutes).
4. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.

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5. Finish the Lamb

1. Remove the lamb from the oven and carefully lift it onto a serving platter.
2. Spoon some of the honey–mustard cooking juices over the top.
3. Scatter roasted pearl onions and crispy shallots generously over the lamb.
4. Finish with fresh herbs and an optional drizzle of honey or extra pan juices.

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Serving Suggestions

• Creamy mashed potatoes or buttered polenta
• Roasted root vegetables
• Simple green salad with lemon vinaigrette

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Result

Sticky, aromatic lamb that falls apart at the touch of a fork, balanced by sweet mustard richness, mellow onions, and crisp shallots—comforting, impressive, and deeply satisfying.