- 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
Preheat oven to 325 degrees F (165 degrees C).
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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.