Italian Leg of Lamb

Total Time

Prep: 10 min. + marinating Bake: 2-1/4 hours


12 servings

Updated: Jun. 27, 2023
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.


  • 1/2 to 2/3 cup lemon juice
  • 1/2 cup olive 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 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.
  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.