Oven-Roasted Boneless Leg of Lamb

Name: Oven-Roasted Boneless Leg of Lamb
Prep time: 10 h 50 min
Cook time: 10 h 50 min
Total time: 10 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 3 larges carrots, cut into large chunks (optional); 1 teaspoons dried marjoram; 1 teaspoons dried thyme; 158 milliliters extra virgin olive oil; 2 Tbsps minced garlic; 1 teaspoons ground cinnamon; 1 teaspoons ground ginger; 1 teaspoons ground nutmeg; 0 teaspoons ground white pepper; 1 kilograms boneless leg of lamb; 59 milliliters lemon juice; 59 milliliters lime juice; 1 teaspoons dried mint flakes; 1 teaspoons dried oregano; 1 teaspoons crushed rosemary; 0 teaspoons salt; 2 Tbsps vegetable oil; 3 white potatoes, cut into large chunks (optional)

Oven-Roasted Boneless Leg of Lamb requires roughly 10 hours and 50 minutes from start to finish. This recipe serves 6. One portion of this dish contains approximately 25g of protein, 34g of fat, and a total of 463 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It works well as a rather cheap main course. A mixture of lemon juice, marjoram, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

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.

Ingredients you will need

White Pepper

Lemon Juice

Lime Juice

Olive Oil

Cinnamon

Marinade

Marjoram

Rosemary

Oregano

Garlic

Ginger

Nutmeg

Thyme

Mint

Salt

Wrap

Equipment you will use

Plastic Wrap

Whisk

Bowl

Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag.

Ingredients you will need

Lamb

Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.

Ingredients you will need

Marinade

Lamb

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

Ingredients you will need

Cooking Spray

Equipment you will use

Roasting Pan

Oven

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

Ingredients you will need

Marinade

Shake

Lamb

Place lamb in the middle of the prepared roasting pan.

Ingredients you will need

Lamb

Equipment you will use

Roasting Pan

Combine potatoes and carrots in a large bowl.

Ingredients you will need

Potato

Carrot

Equipment you will use

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.

Ingredients you will need

Vegetable Oil

Vegetable

Marinade

Lamb

Equipment you will use

Aluminum Foil

Roasting Pan

Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes.

Ingredients you will need

Lamb

Equipment you will use

Kitchen Thermometer

Oven

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.

Ingredients you will need

Lamb

Meat