Italian Leg of Lamb with Lemon Sauce Recipe
Italian Leg of Lamb with Lemon Sauce Recipe photo by Taste of Home

Italian Leg of Lamb with Lemon Sauce Recipe

Publisher Photo
I wasn't a big fan of lamb until I tried this wonderful recipe. The sauce has bold lemon flavor, which pairs perfectly with the seasoned roast.—Pauline Morelli, Riverside, Rhode Island
TOTAL TIME: Prep: 25 min. + marinating Bake: 2-1/4 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + marinating Bake: 2-1/4 hours + standing
MAKES: 12 servings

Ingredients

  • 2/3 cup lemon juice
  • 1/2 cup canola oil
  • 2 tablespoons dried oregano
  • 4 teaspoons chopped anchovy fillets
  • 3 garlic cloves, minced
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • One 2-gallon resealable plastic bag
  • 1 boneless leg of lamb (5 to 6 pounds), trimmed
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water

Nutritional Facts

5 ounces cooked lamb with 2 tablespoons gravy equals 319 calories, 17 g fat (5 g saturated fat), 115 mg cholesterol, 262 mg sodium, 3 g carbohydrate, trace fiber, 36 g protein.

Directions

  1. In a small bowl, combine the first seven ingredients. Pour 2/3 cup marinade into the 2-gallon resealable plastic bag. Add the lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Preheat oven to 325°. Drain and discard marinade. Place leg of lamb on a rack in a roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Remove meat to a serving platter and let stand 15 minutes before slicing.
  4. Meanwhile, pour drippings and loosened brown bits into a 2-cup measuring cup. Skim fat; add reserved marinade and enough water to measure 1-3/4 cups.
  5. In a small saucepan, combine flour and cold water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with lamb. Yield: 12 servings (2 cups gravy).
Originally published as Italian Leg of Lamb in Taste of Home Christmas Annual Annual 2011, p52

Nutritional Facts

5 ounces cooked lamb with 2 tablespoons gravy equals 319 calories, 17 g fat (5 g saturated fat), 115 mg cholesterol, 262 mg sodium, 3 g carbohydrate, trace fiber, 36 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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