Name: Roasted Boneless Leg of Lamb
Prep time: 10 min
Cook time: 90 min
Total time: 650 min
Yield: 1
Cuisine: american
Ingredients: 0.66666668653488 cup extra virgin olive oil; 0.25 cup lemon juice; 0.25 cup lime juice; 2 tablespoons minced garlic; 0.5 teaspoon dried mint flakes; 0.5 teaspoon dried oregano; 0.5 teaspoon dried marjoram; 0.75 teaspoon dried thyme; 0.5 teaspoon crushed rosemary; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.25 teaspoon ground white pepper; 0.25 teaspoon salt; 2.25 pounds boneless leg of lamb; cooking spray; 3 white potatoes, cut into large chunks; 3 large carrots, cut into large chunks; 2 tablespoons vegetable oil

Roasted Boneless Leg of Lamb

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Prep Time:
10 minutes

Cook Time:
90 minutes

Total Time:
650 minutes

Garlic, lemon, and herb marinated leg of lamb, roasted to tender perfection with vegetables.

Ingredients:

0.66666668653488 cup extra virgin olive oil
0.25 cup lemon juice
0.25 cup lime juice
2 tablespoons minced garlic
0.5 teaspoon dried mint flakes
0.5 teaspoon dried oregano
0.5 teaspoon dried marjoram
0.75 teaspoon dried thyme
0.5 teaspoon crushed rosemary
0.5 teaspoon ground nutmeg
0.5 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon ground white pepper
0.25 teaspoon salt
2.25 pounds boneless leg of lamb
cooking spray
3 white potatoes, cut into large chunks
3 large carrots, cut into large chunks
2 tablespoons vegetable oil

Instructions:

Combine a flavorful blend of olive oil, lemon juice, lime juice, garlic, and a variety of aromatic herbs and spices in a bowl. Cover with plastic wrap and chill in the fridge for at least 1 hour to infuse the flavors.
Score the lamb evenly all over, then place it in a large resealable bag. Pour in the marinade, remove any air, and seal the bag. Refrigerate and marinate for 8 hours or overnight.
Preheat the oven to 325 degrees F (165 degrees C and grease a shallow roasting pan with cooking spray.
Take out the lamb from the marinade and give it a good shake to get rid of any extra liquid. Set aside 2 tablespoons of marinade and discard the rest.
Arrange the lamb in the center of the greased roasting pan.
Toss potatoes and carrots in a bowl with vegetable oil and reserved marinade until coated. Place vegetables around the lamb in a roasting pan and cover with aluminum foil.
Roast lamb in a hot oven until it reaches 140°F (60°C) at the center, around 80 minutes. Uncover and cook until firm with a slightly pink center, an extra 10 minutes. Let the lamb rest for 10 minutes before slicing and serving.

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