Ingredients
10
10 servings
- •1 teaspoon salt
- •½ teaspoon black pepper
- •1 teaspoon seasoned salt
- •½ teaspoon dried marjoram
- •¼ teaspoon dry mustard
- •⅛ teaspoon ground cardamom
- •5 pounds whole leg of lamb
- •½ teaspoon dried thyme
- •1 orange peel, cut into slivers
- •2 tablespoons chopped fresh mint, or to taste
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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.
Nutritional Facts
Per 10 servings
- Calories: 524
- Carbohydrate: 0g
- Fat: 39g
- Fiber: 0g
- Protein: 41g
Related Recipes
Oven-Roasted Boneless Leg of Lamb
Roast Leg of Lamb with Rosemary
Lamb Shank
Roast Leg of Lamb
Garlic and Herb Lamb
Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Stuffed Leg of Lamb
Spicealicious Rack Of Lamb
Lamb Patties
Roasted Lamb Breast
Roasted Rack of Lamb
