Oven-Baked Confit Lamb Shoulder

Oven-Baked Confit Lamb Shoulder

Ingredients:

1 lamb shoulder (3–4 lbs)

8 garlic cloves

3 tbsp honey

2 tbsp mustard

1/3 cup olive oil

1 tsp pepperberry (or black pepper)

1 tsp smoked sea salt

1 tbsp chili honey

2 tbsp butter (browned)

2 tbsp pomegranate molasses

2 tbsp crushed roasted macadamias

Fresh rosemary & thyme

Lemon zest

Pomegranate seeds

Crispy sage leaves

Directions:

Preheat oven to 300°F (150°C).

Rub lamb with oil, salt, pepperberry, garlic, rosemary, and thyme.

Cover tightly and bake 3–3.5 hours until pull-apart tender.

Mix honey, mustard, chili-honey, and pomegranate molasses.

Uncover lamb, brush glaze, and bake 20 minutes to caramelize.

Finish with brown butter drizzle, macadamia dust, lemon zest, sage leaves, and pomegranate seeds.

Prep Time: 10 minutes | Cooking Time: 3.5 hours | Total Time: 3h 40m
Kcal: 520 kcal | Servings: 6