Italian Springtime Lamb Recipes

ITALIAN LEG OF LAMB

Italian Leg of Lamb image

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.

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 11 servings.

Number Of Ingredients 7

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)

Steps:

In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a shallow dish; add lamb. Turn to coat; cover and 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 thermometer should read 140° for medium; medium-well, 145°), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.

Nutrition Facts :

ITALIAN LEG OF LAMB

Italian Leg of Lamb image

Make and share this Italian Leg of Lamb recipe from Food.com.

Provided by dojemi

Categories Lamb/Sheep

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1/2-2/3 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 (4 -5 lb) boneless leg of lamb

Steps:

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.

Nutrition Facts : Calories 436.2, Fat 35, SaturatedFat 12.5, Cholesterol 104.3, Sodium 85.3, Carbohydrate 1.9, Fiber 0.4, Sugar 0.4, Protein 27.4

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