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Italian Leg of Lamb
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1/2 to 2/3 cup lemon juice
1/2 cup 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 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.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |