Italian Leg Of Lamb With Lemon Sauce

• 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
• 1 boneless leg of lamb (5 to 6 pounds), trimmed
• 1/4 cup all-purpose flour
• 1/4 cup cold water

1. 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.
2. Preheat oven to 325u0b0. 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 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
3. Remove meat to a serving platter and let stand 15 minutes before slicing.
4. 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.
5. 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.

lemon juice, canola oil, oregano, anchovy fillets, garlic, ground mustard, salt, lamb, allpurpose, cold water

Taken from www.tasteofhome.com/recipes/italian-leg-of-lamb-with-lemon-sauce/ (may not work)