Taste of Home
Italian Leg of Lamb
TOTAL TIME: Prep: 10 min. + marinating Bake: 2-1/4 hours
YIELD: 12 servings.
When this pleasantly seasoned roast appears on my Easter table, no one walks away hungry. Garlic, lemon juice and seasonings make each bite of this succulent lamb irresistible.
Ingredients
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1/2 to 2/3 cup lemon juice
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1/2 cup olive oil
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2 tablespoons dried oregano
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2 teaspoons ground mustard
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1 teaspoon garlic powder
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4 garlic cloves, minced
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1 boneless leg of lamb (4 to 5 pounds)
Directions
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1.
In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a shallow dish; add lamb. Turn to coat; cover and refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade.
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2.
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 thermometer should read 140° for medium; medium-well, 145°), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.
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