Minted Lamb

from Paula Deen's Lovey Dovey Dinner episode

Minted Lamb

Photo by Debbie B.

  • Prep Time


  • Total Time


  • Servings



  • 1

    small boneless lamb shoulder (about 3 pounds)

  • Olive oil, for searing

  • Marinade:

  • ½

    cup olive oil

  • 2

    tablespoons freshly chopped thyme leaves

  • 2

    cloves garlic, minced

  • ¼

    cup honey

  • ¼

    cup wine vinegar

  • 2

    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.


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