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Minted Lamb

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


Preheat oven to 375 °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 °F on an instant-read thermometer.