07/30/2026
Mustard & Herb Crusted Lamb Shoulder
Recipe by Naomi Nachman
Ingredients
3-4 pound Kosher Meat Delivered lamb shoulder
4 tablespoons seeded mustard
4 tablespoons olive oil
6 garlic cloves, crushed
3 tablespoons fresh rosemary, chopped (or 2 tbsp dried)
1 tablespoon kosher salt
1 teaspoon black pepper, freshly cracked
1/2 fresh mint leaves, roughly chopped
Make the crust paste: In a small bowl, mix together, seeded mustard, olive oil, garlic, rosemary, kosher salt, and pepper black pepper until you have a thick, spreadable paste.
Coat the lamb: rub the paste all over the lamb shoulder dry. Place in a roasting dish. For
best flavor, let it sit uncovered in the fridge for at least 2 hours or overnight.
Bring to room temperature: Take the lamb out of the fridge and let it sit at room temperature
while the oven preheats.
Preheat oven: Preheat your oven to 325°F.
Slow roast: Cover tightly with foil and roast low and slow until the meat is fork tender for 3
hours
Rest the lamb: Remove from the oven, tent loosely with foil, and rest before carving or
pulling apart. This keeps the juices locked in
