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Prep time 5 minutes
Cook time 90 minutes
Makes 6 servings


• 3 pounds boneless leg of lamb, rinsed and patted dry
• 1 bottle (12-ounce) lemon-pepper marinade, Lawry's
• 1 tablespoons minced garlic
• 1 tablespoon paprika
• 1/2 cup chopped fresh mint leaves
• 1 medium onion, peeled and thinly sliced


1. In large zip-top bag, combine lamb, lemon-pepper marinade, minced garlic, paprika, and mint. Squeeze out air and seal bag Marinate at room temperature for 30 minutes.

2. Preheat oven to 450 degrees F. Place sliced onions in bottom or roasting pan. Remove lamb from bag and place on top of onion. Pour marinade mixture over lamb. Place in preheated oven and immediately reduce heat to 325 degrees F. Roast for approximately 30 minutes per pound or until a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove from oven and tent with foil. Let rest for 10 minutes before carving.

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