Roasted Boneless Leg of Lamb

In a mixing bowl, whisk together the olive oil, lemon juice, lime juice, minced garlic, dried mint flakes, dried oregano, dried marjoram, dried thyme, crushed rosemary, ground nutmeg, ground cinnamon, ground ginger, ground white pepper, and salt until well combined. (Prep time: 5 minutes)

Cover the bowl with plastic wrap and refrigerate the marinade for at least 1 hour to allow the flavors to meld together. (Refrigeration time: 1 hour minimum)

Pierce the boneless leg of lamb evenly in multiple places using a fork or knife to help the marinade penetrate the meat. Place the lamb into a gallon-sized freezer bag.

Pour the prepared marinade over the lamb, ensuring it is fully coated. Squeeze out any excess air from the bag and seal tightly. Marinate the lamb in the refrigerator for at least 8 hours, or preferably overnight, for maximum flavor infusion. (Marination time: 8 hours to overnight)

Preheat your oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan by lightly coating it with cooking spray.

Remove the marinated lamb from the freezer bag and shake off any excess marinade. Reserve 2 tablespoons of the marinade for basting the vegetables, and discard the remaining marinade.

Place the lamb in the center of the prepared roasting pan.

In a large bowl, combine the potatoes and carrots. Pour the vegetable oil and the reserved 2 tablespoons of marinade over the vegetables. Toss to coat evenly.

Arrange the vegetables around the lamb in the roasting pan. Cover the roasting pan tightly with aluminum foil.

Roast the lamb in the preheated oven for approximately 80 minutes, or until an instant-read thermometer inserted into the center of the lamb registers 140 degrees F (60 degrees C). (Roasting time: 80 minutes)

Remove the aluminum foil from the roasting pan and continue cooking the lamb until it is firm to the touch and the internal temperature reaches 145 degrees F (63 degrees C) for medium-rare, about 10 more minutes. (Additional roasting time: 10 minutes)

Once cooked, remove the lamb from the oven and let it rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (Resting time: 10 minutes)