Name: Oven-Roasted Boneless Leg of Lamb
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Extra virgin olive oil - ⅔ cup; Lemon juice - ¼ cup; Lime juice - ¼ cup; Minced garlic - 2 tablespoons; Dried mint flakes - ½ teaspoon; Dried oregano - ½ teaspoon; Dried marjoram - ½ teaspoon; Dried thyme - ¾ teaspoon; Crushed rosemary - ½ teaspoon; Ground nutmeg - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground ginger - ½ teaspoon; Ground white pepper - ¼ teaspoon; Salt - ¼ teaspoon; Boneless leg of lamb - 2 ¼ pounds; Cooking spray - 2 ¼ pounds; White potatoes, cut into large chunks (Optional) - 3; Carrots, cut into large chunks (Optional) - 3 large; Vegetable oil - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Oven-Roasted Boneless Leg of Lamb

1. Extra virgin olive oil - ⅔ cup

2. Lemon juice - ¼ cup

3. Lime juice - ¼ cup

4. Minced garlic - 2 tablespoons

5. Dried mint flakes - ½ teaspoon

6. Dried oregano - ½ teaspoon

7. Dried marjoram - ½ teaspoon

8. Dried thyme - ¾ teaspoon

9. Crushed rosemary - ½ teaspoon

10. Ground nutmeg - ½ teaspoon

11. Ground cinnamon - ½ teaspoon

12. Ground ginger - ½ teaspoon

13. Ground white pepper - ¼ teaspoon

14. Salt - ¼ teaspoon

15. Boneless leg of lamb - 2 ¼ pounds

16. Cooking spray - 2 ¼ pounds

17. White potatoes, cut into large chunks (Optional) - 3

18. Carrots, cut into large chunks (Optional) - 3 large

19. Vegetable oil - 2 tablespoons

How to cook deliciously - Oven-Roasted Boneless Leg of Lamb

1. Stage

Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.

2. Stage

Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.

3. Stage

Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.

4. Stage

Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.

5. Stage

Place lamb in the middle of the prepared roasting pan.

6. Stage

Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.

7. Stage

Roast Lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.