New Zealand Roast Lamb

Preheat the oven to 350°F (175°C). Pat the boned and rolled lamb shoulder dry with paper towels.

Season the lamb generously on all sides with salt and pepper, rubbing the seasonings evenly over the meat.

Heat the oil in a large roasting pan over medium-high heat. Sear the lamb on all sides for 2-3 minutes per side until browned.

Transfer the roasting pan to the preheated oven and roast the lamb for approximately 60-75 minutes, or until the internal temperature reaches 160-165°F (70-74°C) for medium doneness.

Remove the lamb from the oven and transfer it to a cutting board. Cover loosely with foil and allow to rest for 10 minutes before carving.

Warm the honey mustard sauce in a small saucepan over low heat, stirring occasionally until heated through.

Slice the rested lamb into serving portions and arrange on a platter. Drizzle with the warm honey mustard sauce or serve the sauce on the side.