Ingredients
170 ml extra virgin olive oil
60 ml lemon juice
60 ml lime juice
2 tablespoons minced garlic
2.5 ml dried mint flakes
2.5 ml dried oregano
2.5 ml dried marjoram
4 ml dried thyme
2.5 ml crushed rosemary
2.5 ml ground nutmeg
2.5 ml ground cinnamon
2.5 ml ground ginger
1.25 ml ground white pepper
1.25 ml salt
1 kg boneless leg of lamb
cooking spray
3 white potatoes, cut into large chunks
3 large carrots, cut into large chunks
2 tablespoons vegetable oil
Directions
Step 1
In a bowl, combine olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt. Cover with plastic wrap and refrigerate for at least 1 hour.
Step 2
Pierce the lamb multiple times and place it in a gallon-sized freezer bag. Pour the marinade over the lamb, remove excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Step 3
Preheat the oven to 165°C. Grease a shallow roasting pan with cooking spray.
Step 4
Remove the lamb from the marinade, reserving 2 tablespoons of the marinade and discarding the remainder.
Step 5
Place the lamb in the center of the prepared roasting pan.
Step 6
In a large bowl, combine the potatoes and carrots. Toss with vegetable oil and the reserved marinade. Arrange the vegetables around the lamb and cover the roasting pan with aluminum foil.
Step 7
Roast the lamb in the preheated oven until it reaches an internal temperature of 60°C, about 80 minutes. Remove the foil and continue cooking until the lamb is firm and slightly pink in the center, about 10 minutes more. Rest the lamb for 10 minutes before serving.