Holiday Leg of Lamb

Recipe View 15 mins Preheat your oven to 325 degrees F (165 degrees C). (15 minutes)

Recipe View 5 mins In a small bowl, meticulously blend the salt, black pepper, seasoned salt, marjoram, dry mustard, and cardamom. (5 minutes)

Recipe View 5 mins Thoroughly rub this fragrant spice mixture all over the leg of lamb, ensuring every surface is coated. (5 minutes)

Recipe View 15 mins Using a sharp knife, create 16 deep slits evenly spaced across the lamb. Into each slit, insert a generous pinch of dried thyme and a sliver of vibrant orange peel. (15 minutes)

Recipe View 5 mins Position the lamb fat-side up on a rack nestled within a shallow roasting pan. Carefully insert a meat thermometer into the thickest part of the lamb, avoiding contact with the bone. (5 minutes)

Recipe View 2 hrs 45 mins Roast the lamb in the preheated oven for approximately 2 1/2 to 3 hours, or until the internal temperature registers 175 degrees F for medium doneness, or 180 degrees F for well-done. (150-180 minutes)

Recipe View 5 mins Once cooked to your liking, gently remove the meat thermometer. Transfer the succulent roast to a warmed serving platter. (5 minutes)

Recipe View 5 mins For an elegant touch, adorn the exposed end of the leg bone with a crisp paper frill. Generously garnish the platter with freshly chopped mint for a burst of color and aroma. (5 minutes)

Recipe View 15 mins Allow the lamb to rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (15 minutes)