Usuba
Lamb Shoulder with Marinade and Honey-Mustard Glaze
An Eastern-inspired meat dish. Lamb shoulder is marinated in a mixture of pomegranate molasses, barbecue sauce, and garlic, then braised and baked with a honey-mustard glaze until golden brown.
- Total
- 45 min
- Standard serving
- 270.3 g
Ingredients
Total 7
Instructions
- 1
Step 1
Clean the lamb shoulder from fat layers.
- 2
Step 2
Prepare the marinade: mix narshаrab sauce, Svan salt and barbecue sauce.
- 3
Step 3
Finely chop the garlic and add to the marinade.
- 4
Step 4
Distribute the marinade evenly over the meat and wrap it tightly with plastic wrap.
- 5
Step 5
Fill the pot with water and lower the prepared lamb into it.
- 6
Step 6
After boiling, simmer over medium heat for 15 minutes.
- 7
Step 7
Pour water into a separate pot and add ice.
- 8
Step 8
Remove the lamb and place it in ice water for 10 minutes, so that the meat is completely covered with water.
- 9
Step 9
Remove the plastic wrap from the cooled lamb.
- 10
Step 10
Place the lamb on a baking sheet and bake in the oven at 220 °C for 10 minutes.
- 11
Step 11
Prepare a honey-mustard sauce: mix honey and wholegrain mustard.
- 12
Step 12
Remove the meat from the oven and brush with honey-mustard sauce.
- 13
Step 13
Put the lamb back in the oven for another 10 minutes.
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