Italian Leg of Lamb

Submitted by dojemi

"Wonderful for a holiday meal. Courtesty of Taste of Home."

 

• Ready In: 2hrs 10mins
• Ingredients: 7
• Serves: 12

ingredients

• 1⁄2 - 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 (4 -5 lb) boneless leg of lamb

directions

1. In a small bowl, combine the lemon juice, oil and seasonings.
2. Pour half of the marinade into a large resealable plastic bag; add lamb.
3. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight.
4. Cover and refrigerate remaining marinade.
5. Drain and discard marinade from lamb.
6. Place lamb fat side up on a rack in a shallow roasting pan.
7. Bake, uncovered, at 325° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160°; well-done, 170°), basting occasionally with reserved marinade.
8. Let stand for 10-15 minutes before slicing.