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Slow-Roasted Garlic Honey Lamb Shoulder

Serves: 4–6
Cooking time: 4 hours

Key Ingredients

Lamb shoulder · Shallots (or onions) · Honey · Olive oil
Garlic powder · Ginger powder
Black pepper · Cinnamon powder · Nutmeg · Cloves
Coriander powder · Paprika
Bay leaf · Thyme · Rosemary · Sea salt

Spice Blend

  • 1 tsp garlic powder

  • ½ tsp ginger powder

  • 1 tsp black pepper

  • ½ tsp cinnamon powder

  • ¼ tsp nutmeg

  • 2 cloves, finely ground

  • 1 tsp coriander powder

  • 1 tsp paprika

Method

  • Preheat oven to 150°C.

  • Slice shallots (or onions) and spread them in a roasting dish.

  • Mix honey, olive oil, salt, and spices into a paste.

  • Massage the lamb with the spice mixture and place over the shallots.

  • Add bay leaf, thyme, and rosemary. Cover tightly.

  • Roast for 3.5–4 hours, basting once or twice.

  • Uncover for the last 20 minutes to caramelise.

Result

Melt-in-the-mouth lamb, gently sweetened by honey and shallots, layered with warm organic spices.

Serve With

Pommes de terre fondantes, roasted root vegetables, or creamy polenta.

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