Italian Leg of Lamb Recipe

Italian Leg of Lamb Recipe

  • 1/2 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 (5 pound) boneless leg of lamb
  1. In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; 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 degrees F for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160 degrees F; well-done, 170 degrees F), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.
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