Italian Leg of Lamb

 This is by far the best recipe that I’ve come across for Leg of Lamb. You can add your own seasonings if you favor some already, think of any recipe with seasonings for meat, a basic start. I added Rosemary to the Lamb along with Thyme.
1/2 to 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 boneless leg of lamb (4 to 5 pounds)
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° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160°; well-done, 170°), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.