Minted Lamb

  • Level: Easy
  • Total: 3 hr 45 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 2 hr 30 min
  • Yield: 4 servings
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1 small boneless lamb shoulder (about 3 pounds)

Olive oil, for searing


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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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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