Leg Of Lamb Italian
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Dried oregano||1 Tablespoon, crushed|
|Chopped anchovies||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Lamb leg||6 Pound|
|Cold water||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned pear halves||10|
For marinade, in a bowl combine lemon juice, cooking oil, oregano, anchovies, salt, mustard, and garlic powder.
Place lamb in a large plastic bag; set in a deep bowl.
Pour marinade over lamb in bag; close.
Marinate in refrigerator overnight, pressing bag against meat occasionally.
Drain, reserving marinade.
Place meat, fat side up, on rack in shallow roasting pan.
Insert meat thermometer, making sure it does not touch bone.
Roast, uncovered, in 325°F oven for 3 to 3 1/2 hours or till meat thermometer registers 175°F to 180°F.
Baste occasionally with marinade.
Remove lamb to serving platter.
Skim fat from pan drippings; pour drippings into measuring cup.
Add enough of the reserved marinade to make 2 1/4 cups liquid.
Blend the cold water into flour; stir into marinade mixture.
Cook and stir till thickened and bubbly.
If desired, arrange pear halves on platter with lamb.
Fill pear hollows with strawberry jelly.
Garnish with a twisted orange slice and parsley, if desired.
Pass sauce with roast.