Food Network UK

Minted lamb

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Ingredients

  • 1 small boneless lamb shoulder (about 1.35kg)
  • Olive oil, for searing

  • For the marinade:

  • 60ml olive oil
  • 10g freshly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped thyme leaves
  • 2 cloves garlic, crushed
  • 70ml honey
  • 60ml wine vinegar
  • 10g freshly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped mint leaves

Use imperial measurements

Method

How to make Minted lamb


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 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups 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.