Lamb shoulder with honey mustard
*recipe courtesy of moutarde-de-meaux.com/en
1 shoulder of lamb
3 tbsp honey mustard
2 tbsp duck fat
1 tsp curry
Salt and pepper
In a bowl, prepare the sauce with honey mustard, curry, salt, and pepper.
Stir to obtain a homogeneous set.
Brush the shoulder with a brush on all sides with the sauce.
Arrange in an ovenproof container, salt, pepper, put the duck fat.
Bake for 45 minutes until the juice sits out slightly pink when you prick the meat with a knife.
Turn the meat regularly (every 15 minutes), brushing the top face each time.
Serve with spinach or green beans and enjoy!
Water, mustard seeds, vinegar, honey 27%, pectin, salt, spices.
Storage: Keep in a pantry or in a cool, dark place away from heat and moisture.
Shelf-life: 9 months minimum