Ingredients
1/2 to 2/3 cup lemon juice1/2 cup olive oil2 tablespoons dried oregano2 teaspoons ground mustard1 teaspoon garlic powder4 garlic cloves, minced1 boneless leg of lamb (4 to 5 pounds)
Preparation
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.
