ITALIAN LEG OF LAMB WITH LEMON SAUCE

Italian Leg of Lamb with Lemon Sauce image

I wasn't a big fan of lamb until I tried this wonderful recipe. The sauce has bold lemon flavor, which pairs perfectly with the seasoned roast.-Pauline Morelli, Riverside, Rhode Island

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 12 servings (2 cups gravy).

Number Of Ingredients 11

Ingredients

2/3 cup lemon juice
1/2 cup canola oil
2 tablespoons dried oregano
4 teaspoons chopped anchovy fillets
3 garlic cloves, minced
2 teaspoons ground mustard
1 teaspoon salt
One 2-gallon resealable plastic bag
1 boneless leg of lamb (5 to 6 pounds), trimmed
1/4 cup all-purpose flour
1/4 cup cold water

Steps:

In a small bowl, combine the first 7 ingredients. Pour 2/3 cup marinade into the 2-gallon resealable plastic bag. Add the lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 325°. Drain and discard marinade. Place leg of lamb on a rack in a roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove meat to a serving platter and let stand 15 minutes before slicing., Meanwhile, pour drippings and loosened brown bits into a 2-cup measuring cup. Skim fat; add reserved marinade and enough water to measure 1-3/4 cups., In a small saucepan, combine flour and cold water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with lamb.

Nutrition Facts : Calories 319 calories, Fat 17g fat (5g saturated fat), Cholesterol 115mg cholesterol, Sodium 262mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.