Italian Leg of Lamb

SUBMITTED BY: Mary Ann Marino

"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."

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PREP TIME	10 Min
COOK TIME	2 Hrs 15 Min
READY IN	2 Hrs 25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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

DIRECTIONS

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.
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.