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Oven-Roasted Boneless Leg of Lamb

Oven-Roasted Boneless Leg of Lamb

  • Prep

    10 m
  • Cook

    1 h 30 m
  • Ready In

    10 h 50 m
Robertjm

Robertjm

I purchased a leg of lamb roast from the store recently but had no idea on how I'd cook it. After reading ideas here on Allrecipes, I came up with my own marinade. While I made this in a conventional oven, it could also be made in a slow cooker on the slow setting for 7 to 8 hours time). Hope it's a hit! There was enough marinade left that I threw it over some chicken tenders for tomorrow's dinner.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. 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. 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. Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
  4. Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
  5. Place lamb in the middle of the prepared roasting pan.
  6. 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. 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.
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Reviews

burntthumb
6

burntthumb

6/18/2013

I don't like lamb as a rule, but we were given a leg of lamb by the neighbor for whom I make jalapeno jelly (long story). I made the lamb in the slow cooker, didn't have marjoram, and used cooking wine instead of the lime juice I was fresh out of. I even liked it, and had a 2nd piece after the reluctant taste test to see if it was done. Thank you All Recipes and Robertjm. I'd post a picture but it's probably all gone by now. Blessings.

Sneakyteaky
5

Sneakyteaky

1/4/2014

My Aunt suggested this recipe for me to serve. I, and as well as my Father found your marinade to be far to overpowering. Sorry but a tender leg of lamb has a delicate flavour that shouldn't be compromised by to many other flavors and should never be placed in a crock pot. I will however, try your marinade the next time I try a stewed lamb for rice. The flavour of the spice should prove to be pleasant.

rar624
1

rar624

9/21/2013

It was perfectly good but didn't blow me away. I was hoping it would be tastier.

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