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.