Lamb shoulder with honey and rosemary

  • 1 shoulder of lamb (about 1.5 kg) or a leg of lamb
  • 4 large cloves of garlic
  • 6 sprigs of rosemary
  • 10 cl of honey
  • 5 cl of soy sauce
  • Olive oil
  • Butter
  • Salt, pepper
  1. Prick the lamb shoulder with a knife and insert a slice of garlic in different places.
  2. In a bowl, mix the honey with the soy sauce and a drizzle of olive oil. Brush the meat on all sides with this sauce. Reserve the remaining sauce for cooking.
  3. Wrap and place the lamb shoulder in the refrigerator for at least 3 to 4 hours.
  4. Butter an ovenproof dish, place a few slices of garlic and 6 sprigs of rosemary on the bottom.
  5. Place the meat on top and brush it again with the honey sauce.
  6. Add a little water to the remaining sauce and baste the lamb shoulder at regular intervals throughout the cooking time.
  7. Bake at 180° for 40 minutes and turn over halfway through cooking.
  8. Then lower the oven temperature to 160°. With a wooden spoon, deglaze the bottom of the dish with the remaining sauce and baste the meat.
  9. Place 2 sprigs of rosemary on the shoulder and cover with aluminum foil.
  10. Continue cooking for about 1 1/2 hours, remembering to turn the meat over several times and to baste it with the cooking juices.
  11. Slice the lamb shoulder or leg of lamb, drizzle with the sauce and decorate the dish with a pretty sprig of rosemary.
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