Oven-Roasted Boneless Leg of 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 (optional)
• 3 large carrots, cut into large chunks (optional)
• 2 tablespoons vegetable oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the olive oil, lemon juice, lime juice, minced garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper and salt in a bowl to make the marinade.

2. Pat the lamb dry and place it in a dish or resealable bag. Pour the marinade over, turn to coat, cover and refrigerate for at least 2 hours or overnight.

3. Preheat the oven to 350°F (177°C). Lightly coat a roasting pan with cooking spray. Remove the lamb from the fridge about 30 minutes before roasting.

4. If using, toss the potato and carrot chunks with the vegetable oil and arrange them around the edges of the roasting pan.

5. Set the lamb in the center of the pan and spoon the remaining marinade over it. Roast for about 75 to 90 minutes, basting with pan juices, until the thickest part reads at least 145°F (63°C).

6. Let the lamb rest for 3 minutes, then slice it thinly against the grain and serve with the roasted vegetables and pan juices.