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Italian Leg of Lamb

Italian Leg of Lamb

I wasn’t a huge fan of lamb till I tried this terrific dish. The sauce has bold lemon flavor, which sets completely with the seasoned roast.– Pauline Morelli, Riverside, Rhode Island.


  • 2/3 cup lemon juice
  • 1/2 cup canola oil
  • 2 tablespoons dried oregano
  • 4 teaspoons sliced 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), cut
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water


  • Eliminate meat to a serving plate and let stand 15 minutes before slicing.
  • Meanwhile, put drippings and loosened brown bits into a 2-cup measuring cup.
  • In a little saucepan, integrate flour and cold water until smooth.
  • Nutrition Facts

    1 each: 319 calories, 17 g fat (5g saturated fat), 115 mg cholesterol, 262 mg salt, 3g carbohydrate (0 sugars, 0 fiber), 36 g protein.

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