I’ve made crème brulée a lot, and I keep improving the recipe.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 9 hrs 10 mins |
| Total Time: | 10 hrs 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ⅔ cup extra virgin olive oil
- ¼ cup lemon juice
- ¼ cup lime juice
- 2 tablespoons minced garlic
- ½ teaspoon dried mint flakes
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¾ teaspoon dried thyme
- ½ teaspoon crushed rosemary
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground white pepper
- ¼ teaspoon salt
- 2 ¼ 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
Instructions
- 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.
- 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
| Calories | 558 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 9 g |
| Sodium | 178 mg |
| Sugars | 4 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
The meat turned out very juicy and flavorful. I will eliminate the vegetables next time I make it as people were just interested in the meat. We had other sides to keep us busy. Will make this recipe again for its easiness.
The recipe was very simple but gave the meat a wonderful flavor. I will definitely use this recipe again.
I used the marinade and put it in a rotisserie. I served it for Easter and it was delicious ??
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.
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.