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Italian Leg of Lamb

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."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 364 people have saved this

Prep Time:
10 Min
Cook Time:
2 Hrs 15 Min
Ready In:
2 Hrs 25 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

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

  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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2007 by Snowlvr 
This was the first time I cooked a Leg of Lamb so I don't know a lot about Lamb. My husband... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2008 by Shandeen 
Made this for Easter--turned out perfectly. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2007 by BUDSUE 
Great combination of flavors! MORE

 
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