Oven-Roasted Boneless Leg of Lamb
"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."
Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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