Glazed Lamb Pot Roast

Nutriscore Rating: 67/100

Elevate your dinner table with this Glazed Lamb Pot Roast, a show-stopping centerpiece perfect for special occasions or cozy family gatherings. This slow-cooked masterpiece starts with a tender, juicy boneless lamb shoulder, seared to golden perfection and braised in a savory blend of beef stock, red wine, and aromatic herbs like rosemary, thyme, and bay leaves. The star of the dish is the irresistible glaze—a sweet and tangy mix of honey, Dijon mustard, and sugar—that caramelizes beautifully in the oven for a glossy, flavorful finish. Paired with a hearty medley of carrots, celery, and onion, this dish offers a balance of rich, comforting flavors and rustic elegance. Serve it sliced with its luscious sauce spooned over the top for a meal that’s as visually stunning as it is delicious. Tender, melt-in-your-mouth lamb and a glistening glaze combine to create a recipe destined to become a household favorite.

Recipe Information

• Prep Time: 25 min
• Cook Time: N/A
• Total Time: 25 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 4 pounds boneless lamb shoulder
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 2.5 cups beef or lamb stock
• 1 cup red wine
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons sugar
• 2 fresh rosemary sprigs
• 5 fresh thyme sprigs
• 2 bay leaves
• 2 tablespoons all-purpose flour (optional, for thickening)
• 2 tablespoons water (if using flour to thicken)

📝 Instructions

13 steps

1. Preheat your oven to 325°F (165°C).

2. Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper on all sides.

3. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

4. Sear the lamb on all sides until deeply browned, about 3-4 minutes per side. Remove the lamb and set aside.

5. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until softened.

6. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

7. Deglaze the pot by pouring in the red wine, scraping up any browned bits with a wooden spoon. Let the wine simmer for 2-3 minutes.

8. Return the lamb to the pot, then add the beef or lamb stock. The liquid should cover about 2/3 of the lamb. Add rosemary sprigs, thyme sprigs, and bay leaves.

9. Cover the pot with a lid and transfer to the preheated oven. Cook for 2 hours, basting the lamb with the juices every 30 minutes.

10. In a small bowl, whisk together the honey, Dijon mustard, and sugar to create the glaze.

11. After 2 hours, remove the lid, brush the lamb generously with the glaze, and return to the oven uncovered. Roast for an additional 30 minutes, basting with the glaze every 10 minutes. The lamb should be tender and caramelized.

12. Optional: To thicken the sauce, remove the lamb and vegetables, skim excess fat from the liquid, and bring it to a simmer on the stovetop. Whisk together 2 tablespoons of flour and 2 tablespoons of water to create a slurry, then slowly whisk this into the sauce until thickened.

13. Serve the lamb sliced with the vegetables and sauce spooned over the top. Garnish with additional rosemary or thyme if desired.

Nutrition Facts

1 serving (568.9g)

Calories		966
% Daily Value*
Total Fat		68.8 g	88%
	Saturated Fat	25.6 g	128%
	Polyunsaturated Fat	0.0 g
Cholesterol		243 mg	81%
Sodium		710 mg	31%
Total Carbohydrate		25.0 g	9%
	Dietary Fiber	2.3 g	8%
	Total Sugars	16.5 g
Protein		56.9 g	114%
Vitamin D		0.2 mcg	1%
Calcium		96 mg	7%
Iron		6.3 mg	35%
Potassium		1155 mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3723 cal (65.3%%)

Protein: 1370 cal (24.0%%)

Carbs: 606 cal (10.6%%)