Prepare the marinade: In a bowl, mix the honey, mustard, olive oil, salt and pepper. Add the peeled and lightly crushed garlic cloves.
Preparing the lamb: Preheat the oven to 150°C. Place the lamb shoulder in a baking dish, then brush it generously with the marinade. Sprinkle with thyme for a touch of freshness.
Slow cooking: Cover the dish with aluminum foil and bake for 3 hours, basting from time to time with the cooking juices.
Caramelization: Remove the aluminum, increase the oven temperature to 180°C, and leave to brown for 20 to 30 minutes until you obtain a nice crust.
Serving: Serve the confit lamb shoulder with tender potatoes or vegetables of your choice.
Preparation time: 20 minutes
Cooking time: 3h30
Servings: 6 people