Minted Lamb

Total Time:
3 hr 45 min
Prep:
15 min
Inactive:
1 hr
Cook:
2 hr 30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 small boneless lamb shoulder (about 3 pounds)
  • Olive oil, for searing
  • Marinade:
  • 1/2 cup olive oil
  • 2 tablespoons freshly chopped thyme leaves
  • 2 cloves garlic, minced
  • 1/4 cup honey
  • 1/4 cup wine vinegar
  • 2 tablespoons freshly chopped mint leaves
Directions

Preheat oven to 375 degrees F.

Place the lamb in a resealable plastic bag. Combine the marinade ingredients in a glass bowl or measuring cup. Pour the marinade over the lamb, seal the bag, and refrigerate for at least 1 hour or overnight.

Once marinated, place the lamb in a cast iron pan with olive oil and sear the lamb on all sides. Cover pan with tinfoil and place in oven. Roast the lamb until done, for about 2 to 2 1/2 hours. The internal temperature should reach 180 degrees F on an instant-read thermometer.


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