Italian Leg of Lamb with Lemon Sauce

Name: Italian Leg of Lamb with Lemon Sauce
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 12 servings (2 cups gravy).
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

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

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

Directions

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°).
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.