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Garlic Herb Roasted Boneless Lamb

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PREP TIME
10 min
COOKING TIME
90 min
TOTAL TIME
650 min
SERVINGS
6 servings
Dinner
Garlic Herb Roasted Boneless Lamb
Ingredients
  • 2/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 2 tablespoons minced garlic
  • 1/2 teaspoon dried mint flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon crushed rosemary
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon salt
  • 2 1/4 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
1
Combine the fragrant ingredients of olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt in a bowl. Cover the bowl with plastic wrap and refrigerate the marinade for at least 1 hour.
2
Carefully make multiple holes in the lamb, spacing them evenly across its surface. Place the lamb into a large freezer bag to prevent it from moving around during the marinating process. Pour the marinade over the lamb, remove any excess air from the bag, and seal it securely.
3
Allow the lamb to marinate in the refrigerator for 8 hours or overnight, depending on your schedule.
4
Preheat your oven to a moderate temperature of 325 degrees F (165 degrees C). Prepare a shallow roasting pan by spraying it with cooking spray.
5
Gently remove the lamb from its marinade, shaking off any excess liquid. Set aside 2 tablespoons of the reserved marinade and discard the rest.
6
Position the lamb in the center of the prepared roasting pan. Combine the potatoes and carrots in a large bowl, then pour vegetable oil and the reserved marinade over them. Toss the vegetables to coat them evenly.
7
Arrange the vegetables around the lamb, covering the roasting pan with aluminum foil to prevent drying out. Roast the lamb in the preheated oven until it reaches an internal temperature of 140 degrees F (60 degrees C), approximately 80 minutes.
8
Remove the foil and continue cooking until the lamb is firm, hot, and slightly pink in the center, about 10 more minutes. Allow the lamb to rest for 10 minutes before cutting it into slices and serving.