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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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. Ingredients:
1/2 to 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 boneless leg of lamb (4 to 5 pounds) |
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° 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. Yield: 11 servings.
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