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Italian Leg of Lamb with Lemon Sauce

 Italian Leg of Lamb with Lemon Sauce
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
12 ServingsPrep: 25 min. + marinating Bake: 2-1/4 hours + standing


  • 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


  • 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.
  • 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°).

2 of 2

Italian Leg of Lamb with Lemon Sauce (continued)

Directions (continued)

  • Remove meat to a serving platter and let stand 15 minutes before
  • slicing.
  • 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.
  • 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).
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.