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Categories:Viewed: 27 - Published at: 8 months ago
Ingredients
- 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
Method
- 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.
