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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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This leg of lamb is succulent and aromatic, a favorite of my family at Christmas time. Ingredients:
1 teaspoon salt |
1/2 teaspoon black pepper |
1 teaspoon seasoned salt |
1/2 teaspoon dried marjoram |
1/4 teaspoon dry mustard |
1/8 teaspoon ground cardamom |
5 pounds whole leg of lamb |
1/2 teaspoon dried thyme |
1 orange peel, cut into slivers |
2 tablespoons chopped fresh mint, or to taste |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
3. Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F.
4. Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint.
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