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Greek Style Lamb With Honey and Mint

Yield: 4-6 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 

5 hours

Recipe Type: Main, Gluten-Free, Lamb


  • 2 tablespoons honey
  • 4 tablespoons olive oil
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • Zest and juice of 1 lemon
  • 2 garlic cloves, crushed
  • A handful (about ¼ cup) fresh mint, chopped
  • 1 ½ lb/900g boneless, fat trimmed, lamb shoulder or lamb leg
  • Salt and freshly ground pepper, to taste



In a small bowl, mix to a smooth paste honey, olive oil, dry mustard, paprika, lemon zest and  juice, garlic and mint. Rub the mixture onto the lamb and place in 1-gallon zip-lock bag.  Refrigerate for 1-2 hours to marinade.


Insert your Saki Sous Vide Cooker into a pot or another sous-vide friendly container; fill the pot  with water between the MIN and MAX marks and set the temperature to 143°F/61.7°C for  medium-well done.


Once the water temperature is reached, insert the bag into the water or clip onto the side of the  container. Use the water displacement method to remove the air by slowly submerging the bag  into the water and then sealing.


Set the cooking time to 5 hours.


When the time is up, remove the bag from the water.


Pre-heat the oven to 425°F/220°C. Transfer the lamb with the marinade to a baking pan and  roast, drizzling with the pan juices from time to time, for about 15-20 minutes, or until the lamb is  glazed and browned all over.



Remove from the oven and let rest for 10 minutes, before slicing and serving.

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