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Honey Braised Lamb Shoulder

honey braised lamb shoulder Serving
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Meltingly tender lamb shoulder braised in a sweet-savory honey sauce with aromatic spices and citrus.

 

Ingredients

Scale
  • 4½ to 5 pounds boneless lamb shoulder
  • 1 tablespoon vegetable oil
  • Salt, to taste
  • ½ cup honey
  • 6 garlic cloves, chopped
  • ⅓ cup grated ginger
  • Zest and juice of 1 lemon
  • Zest and juice of 2 oranges
  • 2 tablespoons ras el hanout
  • 1 pound small onions
  • 12 ounces mushrooms
  • ¾ cup raisins
  • 3 cups chicken stock
  • 1½ tablespoons dark soy sauce
  • 1 tablespoon tomato paste
  • 3 cups cooked freekeh
  • 1½ teaspoons cornstarch mixed with water

Instructions

  1. Preheat oven to 425°F. Season lamb with salt. Sear in hot oil until golden brown on all sides.
  2. Reduce oven to 325°F. Mix honey, garlic, ginger, citrus zest and juices, and ras el hanout.
  3. Sauté onions and mushrooms in the same pot. Add raisins, stock, soy sauce, and tomato paste.
  4. Return lamb to pot, pour honey mixture over it. Cover and braise for 2½-3 hours until fork-tender.
  5. Remove lamb, simmer sauce until reduced. Thicken with cornstarch slurry.
  6. Warm freekeh, slice or shred lamb, and serve with the sauce and vegetables.
  7. Garnish with fresh herbs if desired.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: honey braised lamb, tender lamb shoulder, braised lamb recipe, honey lamb, slow-cooked lamb, middle eastern lamb, ras el hanout lamb

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