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Lemon-Herb Leg of Lamb

Name: Lemon-Herb Leg of Lamb
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 12 servings.
Cuisine: Mediterranean
Ingredients: 2 teaspoons lemon juice; 1-1/2 teaspoons grated lemon zest; 1 teaspoon garlic salt; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon dried rosemary, crushed; 1 teaspoon ground mustard; 1 boneless leg of lamb (4 pounds), rolled and tied

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Test Kitchen Approved

Total Time

Prep: 10 min. + marinating Bake: 1-3/4 hours + standing

Makes

12 servings

Patricia Crandall shares her lamb recipe that would be perfect for Easter or any other festive gathering. Writes Patricia, “I created this recipe from a combination of several others. It's the only lamb recipe my daughter would eat when she was young.” —Patricia Crandall, Inchelium, Washington

Lemon-Herb Leg of Lamb Recipe photo by Taste of Home

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Ingredients

2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon ground mustard
1 boneless leg of lamb (4 pounds), rolled and tied

Directions

In a small bowl, combine the first seven ingredients. Rub over leg of lamb. Cover and refrigerate overnight.
Preheat oven to 325°. Place lamb on a rack in a shallow roasting pan. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Let stand 15 minutes before slicing.

Nutrition Facts

4 ounce-weight: 198 calories, 8g fat (3g saturated fat), 92mg cholesterol, 225mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat.

Lemon-Herb Leg of Lamb

Total Time

Makes

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Ingredients

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Nutrition Facts

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