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Italian Leg Of Lamb Recipe
|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)|
Calories 1321 Calories from Fat 610
% Daily Value*
Total Fat 68 g105.1%
Saturated Fat 18.1 g90.3%
Trans Fat 0 g
Cholesterol 485.7 mg
Sodium 411.2 mg17.1%
Total Carbohydrates 11 g3.8%
Dietary Fiber 3.6 g14.4%
Sugars 1.6 g
Protein 162 g323%
Vitamin A 10.5% Vitamin C 40.4%
Calcium 13.1% Iron 19.1%
*Based on a 2000 Calorie diet
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.