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.

Components

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

Directions

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.

Reader Interactions