Peel the cloves from 1 head of garlic and roughly chop them.

Blend the chopped garlic with 2 tablespoons mustard, 1 teaspoon smoked paprika, salt, black pepper, and olive oil until a coarse marinade forms.

Place the lamb shoulder in a mixing bowl and coat it thoroughly with the garlic-mustard marinade.

Cover the marinated lamb shoulder and refrigerate it for at least 120 min.

Preheat the oven to 170°C / 340°F and line the baking dish with parchment paper and aluminum foil.

Put the marinated lamb shoulder on the lined baking dish and dot it with 25 g butter.

Pour 300 ml water into the bottom of the baking dish and tightly seal the lamb with the parchment paper and aluminum foil.

Roast the covered lamb shoulder at 170°C / 340°F for 120 min.

Remove the baking dish from the oven and carefully discard the cooking water.

Melt the remaining 30 g butter and mix it with 1 tablespoon mustard, garlic powder, 1 teaspoon smoked paprika, salt, and black pepper.

Open the foil and brush the melted-butter mustard mixture over the lamb shoulder.

Roast the uncovered lamb shoulder at 190°C / 375°F for 90 min until browned, tender, and deeply flavored.

Rest the roasted lamb shoulder for 10 min and carve it into serving portions.