Roast Shoulder of Lamb with Mustard and Red Currant Glaze
Elevate your next dinner gathering with this show-stopping Roast Shoulder of Lamb with Mustard and Red Currant Glaze—a perfect centerpiece dish that’s rich, tender, and loaded with flavor. This recipe combines the earthy succulence of slow-roasted lamb with the vibrant tang of a Dijon mustard and red currant glaze, enhanced by a hint of balsamic vinegar for a beautifully caramelized finish. Infused with garlic and fresh rosemary tucked into the scored cuts of the lamb, every bite bursts with aromatic depth. The simple yet gourmet glaze is brushed on during the final hour of roasting, creating a glossy, savory-sweet crust. Ideal for special occasions or Sunday roasts, this dish pairs wonderfully with roasted vegetables or creamy mashed potatoes, leaving your guests asking for seconds. With minimal prep and a melt-in-your-mouth texture, this lamb shoulder recipe is as indulgent as it is effortless.
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Recipe Information
Ingredients
- 4 lb lamb shoulder
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 4 pieces garlic cloves
- 2 tbsp fresh rosemary
- 3 tbsp Dijon mustard
- 3 tbsp red currant jelly
- 1 tbsp balsamic vinegar
- 0.5 cup vegetable stock
Instructions
Preheat the oven to 325°F (160°C).
Using a sharp knife, score the skin of the lamb shoulder in a crisscross pattern. This allows the flavors to penetrate the meat.
Rub the lamb shoulder all over with olive oil, salt, and black pepper.
Peel and slice the garlic cloves. Insert the slices into the scored cuts of the lamb, along with small sprigs of rosemary.
Place the lamb in a large roasting pan. Cover the pan loosely with aluminum foil and roast in the oven for 2 hours.
While the lamb is roasting, prepare the glaze. In a small saucepan, combine Dijon mustard, red currant jelly, balsamic vinegar, and vegetable stock. Heat gently over low heat, stirring until the jelly melts and the glaze is smooth. Set aside.
After 2 hours of cooking, remove the aluminum foil from the lamb. Brush the lamb generously with the prepared glaze.
Return the lamb to the oven and roast for an additional hour, basting with the glaze every 20 minutes.
Check the lamb for tenderness—it should be falling-off-the-bone soft. If necessary, cook for an additional 20-30 minutes.
Remove the lamb from the oven and let it rest for 15-20 minutes before carving.
Serve the lamb with its juices drizzled over the top, accompanied by your favorite sides such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
5599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 422.3 g | 541% | |
| Saturated Fat | 175.3 g | 876% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 5252 mg | 228% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 26.7 g | ||
| Protein | 387.4 g | 775% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 5265 mg | 112% | |
*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.
