Italian Leg Of Lamb - cooking recipe

Ingredients

1/2 - 2/3 cup lemon juice
1/2 cup olive oil
2 tablespoons dried oregano
2 teaspoons ground mustard
1 teaspoon garlic powder
4 garlic cloves, minced
1 (4 -5 lb) boneless leg of lamb

Preparation

In a small bowl, combine the lemon juice, oil and seasonings.
Pour half of the marinade into a large resealable plastic bag; add lamb.
Seal bag and turn to coat; 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\u00b0 for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160\u00b0; well-done, 170\u00b0), basting occasionally with reserved marinade.
Let stand for 10-15 minutes before slicing.