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Minted Lamb Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Minted Lamb Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Ingredients

  • 1 small boneless lamb shoulder, about 3 pounds
  • 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

Preparation

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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product