Ingredients
1 shoulder of lamb,
3 tablespoons of honey mustard,
2 tablespoons of duck fat,
1 small teaspoon of curry,
salt and pepper
Preparation
- Prepare the sauce with the honey mustard, the curry, the salt and the pepper in a bowl. - Stir well to obtain a smooth mixture.
- Brush the shoulder of lamb all over with the sauce.
- Lay it in an oven-proof recipient with salt, pepper and the duck fat. Bake for 45 minutes until the juice appears slightly pinkish when you spike the meat with a knife.
- Turn the meat regularly (every 15 minutes), basting the upper part each time.
- Serve with spinach or French beans.
Preparation
- Prepare the sauce with the honey mustard, the curry, the salt and the pepper in a bowl. - Stir well to obtain a smooth mixture.
- Brush the shoulder of lamb all over with the sauce.
- Lay it in an oven-proof recipient with salt, pepper and the duck fat. Bake for 45 minutes until the juice appears slightly pinkish when you spike the meat with a knife.
- Turn the meat regularly (every 15 minutes), basting the upper part each time.
- Serve with spinach or French beans.