Caramelized Honey-Glazed

🔥 Caramelized Honey-Glazed Lamb Shoulder

Ingredients:

✅ 1 lamb shoulder (about 1.5 to 2 kg)

✅ 3 to 4 carrots (about 400 g), cut into chunks

✅ 2 onions, sliced (or 1 onion + a few baby onions)

✅ 1 whole head of garlic (cloves left unpeeled)

✅ 2 tbsp honey (acacia, floral, or your choice)

✅ 3 tbsp olive oil

✅ 1 tbsp Dijon mustard

✅ 1 tbsp balsamic vinegar

✅ 1 tsp smoked paprika

✅ 1 tsp ground cumin

✅ 1/2 tsp cinnamon (optional, for warmth)

✅ 1 cup (250 ml) chicken or beef broth

✅ Fresh thyme or rosemary sprigs

✅ Salt and black pepper, to taste

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Instructions:

🔹 Step 1: Preheat & Prep the Lamb

Preheat your oven to 325°F (160°C). Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper.

🔹 Step 2: Sear the Lamb

Heat 2 tbsp olive oil in a large oven-safe pan or Dutch oven over medium-high heat. Sear the lamb shoulder on all sides until golden brown, about 3–4 minutes per side. Remove and set aside.

🔹 Step 3: Prepare the Aromatics

In the same pan, add the remaining 1 tbsp olive oil, onions, carrots, and garlic cloves. Sauté for 3–4 minutes until they start to soften.

🔹 Step 4: Make the Honey Glaze

In a small bowl, mix honey, Dijon mustard, balsamic vinegar, smoked paprika, cumin, and cinnamon. Brush the mixture generously over the lamb.

🔹 Step 5: Braise in the Oven

Return the lamb to the pan, add broth, and scatter fresh thyme or rosemary around it. Cover with a lid or aluminum foil and bake for 3 hours, basting every hour.

🔹 Step 6: Caramelize the Glaze

Remove the lid, increase oven temperature to 400°F (200°C), and bake uncovered for another 30–40 minutes, basting with juices every 10 minutes until caramelized and sticky.

🔹 Step 7: Rest & Serve

Let the lamb rest for 15 minutes before slicing. Serve with the roasted veggies and pan juices.

👉 Pair with: Mashed potatoes, roasted sweet potatoes, or warm