Italian Leg of Lamb

Name: Italian Leg of Lamb
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 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)

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

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)

Directions

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.

Nutrition Facts

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