Arnaud Marchand’s Confit Lamb Shoulder with Mustard and Maple-Glazed Root Vegetables

Ingredients

• 1 bone-in lamb shoulder roast, about 4 1/2 lb (2 kg)
• 2 tbsp (30 ml) vegetable oil
• 1 shallot, chopped
• 2 garlic cloves, chopped
• 4 thyme sprigs, leaves only
• 1/4 cup (60 ml) Dijon mustard
• 1/2 cup (125 ml) vegetable oil
• 12 Nantes carottes, peeled
• 1 small celeriac, peeled and cut into wedges the same width as the carrots
• 2 garlic cloves, chopped
• 2 tbsp butter
• 1 tbsp (15 ml) maple syrup
• 3 bay leaves
• 3 cups (750 ml) water
• 1/4 cup (10 g) flat-leaf parsley, finely chopped
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 tbsp (15 ml) vegetable oil