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Italian Leg of Lamb

1/2 to 2/3 cup lemon juice
1/2 cup Crisco® Extra Virgin Olive Oil
2 tablespoons dried oregano
2 teaspoons ground mustard
1 teaspoon garlic powder
4 garlic cloves, minced
1 boneless leg of lamb (4 to 5 pounds)

In a small bowl, combine the lemon juice, oil and seasonings. Pour
half of the marinade into a large resealable plastic bag; add lamb.
Seal bag and turn to coat; refrigerate for at least 2 hours or
overnight. Cover and refrigerate remaining marinade. Drain and
discard marinade from lamb. Place lamb fat side up on a rack in a

Printed from tasteofhome.com Nov 19, 2008

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Italian Leg of Lamb cont.

shallow roasting pan. Bake, uncovered, at 325° for 2-1/4 to 3
hours or until meat reaches desired doneness (for medium, a meat
thermometer should read 160°; well-done, 170°), basting
occasionally with reserved marinade. Let stand for 10-15 minutes
before slicing.

Yield: 11 servings.