Italian Leg Of Lamb
|Lemon juice||2⁄3 Cup (10.67 tbs)|
|Vegetable oil/Olive oil||1⁄2 Cup (8 tbs)|
|Dried oregano||2 Tablespoon|
|Ground mustard||2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Garlic||4 Clove (20 gm), minced|
|Boneless leg lamb||5 Pound (1 Piece)|
In a bowl, combine the first six ingredients; mix well.
Pour 1/2 cup into another bowl for basting; cover and refrigerate.
Pour remaining marinade into a gallon-size resealable plastic bag; add lamb.
Seal and turn to coat.
Refrigerate for at least 2 hours or overnight.
Drain and discard marinade.
Place lamb fat side up on a rack in a roasting pan.
Bake, uncovered, at 325° for 3 to 3-1/2 hours or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°).
Baste occasionally with reserved marinade.