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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)

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Test Kitchen Approved

Total Time

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

Makes

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.

Italian Leg of Lamb Recipe photo by Taste of Home

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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

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.
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.

Italian Leg of Lamb

Total Time

Makes

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