Minted Lamb Recipe by Paula Deen

Level: Easy

Time: 190 MINUTES

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  • 1 small boneless lamb shoulder, (about 3 lbs)
  • 1/2 cup olive oil, plus more for searing
  • 2 tablespoons fresh thyme, chopped
  • 2 cloves garlic, minced
  • 1/4 cup honey
  • 1/4 cup wine vinegar
  • 2 tablespoons fresh mint, chopped


Preheat oven to 375°.


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° on an instant-read thermometer.

Minted Lamb


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