Ingredients for four: 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.