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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Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
additional:
9 hrs 10 mins
total:
10 hrs 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

  • Place lamb in the middle of the prepared roasting pan.

  • 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.

  • 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.

Nutrition Facts

558 calories; protein 21.5g 43% DV; carbohydrates 23.6g 8% DV; fat 42.1g 65% DV; cholesterol 69.1mg 23% DV; sodium 178.4mg 7% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/18/2013
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. Read More
(7)

Most helpful critical review

Rating: 2 stars
01/04/2014
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. Read More
(7)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/18/2013
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. Read More
(7)
Rating: 2 stars
01/04/2014
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. Read More
(7)
Rating: 3 stars
09/21/2013
It was perfectly good but didn't blow me away. I was hoping it would be tastier. Read More
(3)
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Rating: 5 stars
11/15/2018
The recipe was very simple but gave the meat a wonderful flavor. I will definitely use this recipe again. Read More
Rating: 4 stars
04/17/2017
I used the marinade and put it in a rotisserie. I served it for Easter and it was delicious?? Read More