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Ingredients:

For the Milk Brine (prep 1 day ahead):

• 4 cups whole milk
• 1/4 cup kosher salt
• 2 tbsp sugar (optional, for balance)
• 4 garlic cloves, smashed
• 1 small onion, quartered
• 1 tsp black peppercorns
• 2 sprigs fresh rosemary or thyme

For the Lamb Roast:

• 1 lamb shoulder (3.5 to 4 lbs), bone-in or boneless
• Salt and pepper
• 2 tbsp olive oil (for searing)
• 2–3 tbsp Dijon or whole grain mustard
• Fresh herbs (a mix of rosemary, thyme, parsley, and oregano—finely chopped, about 1/4 cup total)
• 3–4 garlic cloves, minced
• 1 onion, sliced
• 1/2 cup broth or dry white wine (optional, for roasting liquid)

Instructions:

1. Brine the Lamb (Day Before):

1. Warm the milk slightly (not boiling), then add salt, sugar, garlic, onion, peppercorns, and herbs. Stir until salt is dissolved.
2. Let the brine cool completely.
3. Submerge the lamb shoulder in the milk brine, cover, and refrigerate overnight (8–24 hours).

2. Prep for Roasting (Next Day):

1. Remove lamb from brine, pat dry thoroughly with paper towels. Let it sit out at room temperature for 30–60 minutes.
2. Preheat oven to 325°F (163°C).
3. Season lamb lightly with salt and pepper.
4. Heat olive oil in a Dutch oven over medium-high heat and sear the lamb on all sides until browned (about 3–4 minutes per side).
5. Remove from heat. Brush the top of the lamb with mustard.
6. Mix the chopped herbs and minced garlic, then press them all over the mustard-coated top of the lamb.

3. Roast:

1. Arrange sliced onions at the bottom of the Dutch oven. Optionally, add broth or wine for moisture and flavor.
2. Place the lamb on top of the onions, herb side up.
3. Cover with the lid and roast for 2 to 2.5 hours, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
4. Remove the lid for the last 20–30 minutes if you’d like a crustier top.

4. Rest & Serve:

1. Remove from oven and let the lamb rest, loosely tented with foil, for 15–20 minutes before carving.
2. Serve with pan juices and mint jelly 

Mint Jelly Glaze (for Finishing):

Ingredients:

• 1/3 cup mint jelly
• 1 tbsp Dijon mustard (to echo the base layer)
• 1 tbsp white wine vinegar or lemon juice
• Optional: pinch of red pepper flakes for heat
• Optional: 1–2 tsp fresh chopped mint for brightness

Instructions:

1. In a small saucepan over low heat, combine mint jelly, Dijon, and vinegar or lemon juice.
2. Stir gently until melted and smooth—don’t boil it. Add fresh mint and red pepper flakes if using.
3. Once the lamb reaches 125–130°F (about 10–15 minutes before it’s done), brush a thin layer of the glaze over the top.
4. Return the lamb to the oven uncovered and roast until internal temp hits 135–145°F.
5. After resting, brush with another light layer just before serving for a gorgeous,  glossy finish.