Holiday Leg of Lamb recipe

10 servings

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

fresh mint, garnish

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.