Italian Leg of Lamb Recipe

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Italian Leg of Lamb Recipe
Italian Leg of Lamb Recipe photo by Taste of Home
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Italian Leg of Lamb Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 2-1/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 2-1/4 hours

Ingredients

  • 1/2 to 2/3 cup lemon juice
  • 1/2 cup olive or vegetable 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)

Directions

In a bowl, combine the first six ingredients; mix well. Pour 1/2 cup into another bowl for basting; cover and refrigerate. Pour remaining marinade into a gallon-size resealable plastic bag; add lamb. Seal and turn to coat. Refrigerate for at least 2 hours or overnight.
Drain and discard marinade. Place lamb fat side up on a rack in a roasting pan. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145° medium, 160° well-done, 170°:). Baste occasionally with reserved marinade. Yield: 10-12 servings.
Originally published as Italian Leg of Lamb in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p172

  • 1/2 to 2/3 cup lemon juice
  • 1/2 cup olive or vegetable 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)
  1. In a bowl, combine the first six ingredients; mix well. Pour 1/2 cup into another bowl for basting; cover and refrigerate. Pour remaining marinade into a gallon-size resealable plastic bag; add lamb. Seal and turn to coat. Refrigerate for at least 2 hours or overnight.
  2. Drain and discard marinade. Place lamb fat side up on a rack in a roasting pan. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145° medium, 160° well-done, 170°:). Baste occasionally with reserved marinade. Yield: 10-12 servings.
Originally published as Italian Leg of Lamb in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p172

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