Minted Lamb

• 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

1. Preheat oven to 375 degrees F.
2. Place the lamb in a resealable plastic bag.
3. Combine the marinade ingredients in a glass bowl or measuring cup.
4. Pour the marinade over the lamb, seal the bag, and refrigerate for at least 1 hour or overnight.
5. Once marinated, place the lamb in a cast iron pan with olive oil and sear the lamb on all sides.
6. Cover pan with tinfoil and place in oven.
7. Roast the lamb until done, for about 2 to 2 1/2 hours.
8. The internal temperature should reach 180 degrees F on an instant-read thermometer.

lamb shoulder, olive oil, olive oil, thyme, garlic, honey, wine vinegar, mint leaves

Taken from www.foodnetwork.com/recipes/paula-deen/minted-lamb-recipe.html (may not work)