Italian Leg Of Lamb

• 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

1. In a small bowl, combine the lemon juice, oil and seasonings.
2. Pour half of the marinade into a large resealable plastic bag; add lamb.
3. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight.
4. Cover and refrigerate remaining marinade.
5. Drain and discard marinade from lamb.
6. Place lamb fat side up on a rack in a shallow roasting pan.
7. Bake, uncovered, at 325u0b0 for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160u0b0; well-done, 170u0b0), basting occasionally with reserved marinade.
8. Let stand for 10-15 minutes before slicing.

lemon juice, olive oil, oregano, ground mustard, garlic, garlic, lamb

Taken from www.food.com/recipe/italian-leg-of-lamb-293194 (may not work)