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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I wasn't a big fan of lamb until I tried this wonderful recipe. The sauce has bold lemon flavor, which pairs perfectly with the seasoned roast.Pauline Morelli, Riverside, Rhode Island Ingredients:
2/3 cup lemon juice |
1/2 cup canola oil |
2 tablespoons dried oregano |
4 teaspoons chopped anchovy fillets |
3 garlic cloves, minced |
2 teaspoons ground mustard |
1 teaspoon salt |
one 2-gallon resealable plastic bag |
1 boneless leg of lamb (5 to 6 pounds), trimmed |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup cold water |
Directions:
1. In a small bowl, combine the first seven ingredients. Pour 2/3 cup marinade into the 2-gallon resealable plastic bag. Add the lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Preheat oven to 325°. Drain and discard marinade. Place leg of lamb on a rack in a roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
3. Remove meat to a serving platter and let stand 15 minutes before slicing.
4. Meanwhile, pour drippings and loosened brown bits into a 2-cup measuring cup. Skim fat; add reserved marinade and enough water to measure 1-3/4 cups.
5. In a small saucepan, combine flour and cold water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with lamb. Yield: 12 servings (2 cups gravy).
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