small boneless lamb shoulder (about 3 pounds)
Olive oil, for searing
cup olive oil
tablespoons freshly chopped thyme leaves
cloves garlic, minced
cup wine vinegar
tablespoons freshly chopped mint leaves
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.