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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."

This Kitchen Approved Recipe has an average star rating of 4.8 Rate/Review | Read Reviews (11)

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 4.8 star rating.
Reviewed on Jan. 1, 2007 by Snowlvr Supporting Member (Click to learn more about Supporting Membership)  view full review
This was the first time I cooked a Leg of Lamb so I don't know a lot about Lamb. My husband...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Apr. 26, 2011 by Christine M   view full review
This was my first time cooking a leg of lamb and it came out great! Only change was to add...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Mar. 27, 2008 by Shandeen   view full review
Made this for Easter--turned out perfectly.
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Dec. 27, 2007 by BUDSUE Supporting Member (Click to learn more about Supporting Membership)  view full review
Great combination of flavors!
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Aug. 12, 2010 by Carolina   view full review
I'd give it more stars if I could. All I can say is fabulous!!! I couldn't stop eating it. It...
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on Dec. 21, 2011 by jdg78   view full review
Good starter recipe, I added an itailian herb blend to the marinade and it kicked up the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on May 26, 2011 by tsprague1   view full review
A great recipe. I didn't marinate it. I cut slits all over it and stuffed garlic cloves in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Sep. 21, 2011 by gonzobunni   view full review
First time I made the leg of lamb (my husband usually does) and I cannot wait for him to try...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on May 9, 2011 by Dukeofthedeck   view full review
Excellent flavor and juicy and tender. Followed the recipe exactly. A nice Zinfandel...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Apr. 8, 2012 by nicolepizzo   view full review
Great recipe! Made this for my family for Easter it was a big hit! Thank you! We barley have...

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