Pat your lamb shoulder completely dry with paper towels—moisture is the enemy of good browning. Mix together the minced garlic, rosemary, thyme, lemon zest, salt, and pepper in a small bowl. Rub this herb mixture all over the lamb, getting into every crevice, then let it sit on the counter for 15 minutes while you preheat your oven to 325°F.

Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Once the oil is hot, carefully place the lamb in the pan and

While the lamb is searing, whisk together the honey and mustard in a separate bowl. Once the lamb has a gorgeous crust, brush this glaze all over the top and sides, making sure it coats every inch. This creates the sticky caramelized layer that makes this dish so special.

Add your chopped carrots and halved baby potatoes around the lamb in the same skillet, nestling them into the bottom. Pour about 1/2 cup of water into the pan (not over the lamb—around it). The vegetables will roast and get tender while the lamb cooks.

Transfer the skillet to your preheated 325°F oven and roast for 2 hours to 2 hours 30 minutes, depending on how you like your lamb cooked. I prefer mine medium-rare, which means it hits about 130-135°F internally. Check the temperature with a meat thermometer inserted into the thickest part.

Around the 90-minute mark, stir the vegetables so they cook evenly and baste the lamb with the pan juices that've accumulated. This keeps the meat moist and adds even more flavor. Don't skip this step—it makes a noticeable difference.

Remove everything from the oven and let the