By Paula Deen
- 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.