Ingredients Jump to Instructions ↓

  1. 1 teaspoon salt

  2. 1/2 teaspoon black pepper

  3. 1 teaspoon seasoned salt

  4. 1/2 teaspoon dried marjoram

  5. 1/4 teaspoon dry mustard

  6. 1/8 teaspoon ground cardamom

  7. 5 pounds whole leg of lamb

  8. 1/2 teaspoon dried thyme

  9. 1 orange peel, cut into slivers fresh mint, garnish

Instructions Jump to Ingredients ↑

  1. 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.


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