Minted lamb

  • Preparation Time15 mins
  • Cooking Time150 mins
  • Serves4
  • DifficultyEasy
1 small boneless lamb shoulder (about 1.35kg)
Olive oil, for searing

For the marinade

60ml olive oil
10g freshly chopped thyme leaves
2 cloves garlic, crushed
70ml honey
60ml wine vinegar
10g freshly chopped mint leaves

Preheat oven to 190°C / gas mark 5.

1) 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 one hour or overnight.

2) Once marinated, place the lamb in a cast iron pan with olive oil and sear on all sides. Cover pan with aluminium foil and place in oven.

3) Roast the lamb until done, for about 2 to 2 1/2 hours. The internal temperature should reach 80°C on an instant-read thermometer.

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