Italian Leg of Lamb

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READY IN: 2hrs 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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° 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.
  • Let stand for 10-15 minutes before slicing.
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