Easter Leg of Lamb

Preheat oven to 170 C / Gas mark 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 lamb. Insert thyme and a strip of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting tin. Insert meat thermometer in centre 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 80 degrees C.

Remove meat thermometer. Place roast on a warm serving platter. Garnish platter with fresh mint.