This lamb recipe would be perfect for Easter or any other festive gathering.
—PATRICIA CRANDALL INCHELIUM, WA
PREP: 10 MIN. + MARINATING • BAKE: 1 3/4 HOURS + STANDING • MAKES: 12 SERVINGS
2 teaspoons lemon juice
1 1/2 teaspoons grated lemon peel
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon ground mustard
1 boneless leg of lamb (4 pounds), rolled and tied
1. In a small bowl, combine the first seven ingredients. Rub over leg of lamb. Cover and refrigerate overnight.
2. Preheat oven to 325°. Place lamb on a rack in a shallow roasting pan. Bake, uncovered, 1 3/4 to 2 1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
3. Let lamb stand 15 minutes before slicing.