American Honey Mustard Glazed Lamb Shoulder

• Serves 6

• Preparation time: 20 mins

• Cooking time: 2 hours 30 mins

Ingredients

1 lamb shoulder, bone in (approx. 1.5kg)
1 tbsp. extra virgin olive oil

Dry rub
1 tsp paprika
1 tsp thyme leaves
1 tsp Mexican chilli powder

Glaze
1 tbsp honey
1 tbsp wholegrain mustard

Potato salad
600g Desiree potatoes, cut into 2-3cm chunks
1 tbsp whole egg mayonnaise
1 tsp whole grain mustard
1 tbsp chopped chives

Slaw
1⁄4 white cabbage, thinly sliced
1 tbsp vinegar
1 tbsp extra virgin olive oil Cucumber pickles, sliced, to serve

Method

Preheat oven to 180°C (160°C fan-forced). Place lamb shoulder in a large baking dish, brush with oil and sprinkle with dry rub and a little salt and pepper. Add 1 cup water to the base of the pan and cover tightly with foil. Cook for 2 1⁄2 hours or until lamb can easily be shredded with two forks. Brush thickly with glaze and either shred or serve whole.

Place potatoes in a medium saucepan and cover with cold water, bring to the boil and simmer for 20 minutes or until tender, drain. Toss with mayonnaise, mustard and half the chives.

Toss sliced cabbage with vinegar and oil, a pinch of salt and pepper and serve lamb with slaw, potato salad topped with remaining chives and pickles.

Recipe from Australian Lamb

Notes

A glaze is one of the simplest ways to add another layer of flavour to your lamb. Experiment with combinations such as palm sugar, fish sauce and tamarind for a Thai- inspired meal or garlic, golden syrup, honey and spices for a delicious sticky, smoky result.