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Rating: 4.7 stars
23 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This leg of lamb is succulent and aromatic, a favorite of my family at Christmas time.

Recipe Summary

prep:
20 mins
cook:
3 hrs
additional:
10 mins
total:
3 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

524 calories; protein 40.7g; carbohydrates 0.4g; fat 38.8g; cholesterol 156.5mg; sodium 451.5mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2008
Great recipe for Easter Dinner we really enjoyed it. Only comment I would make is 175 is somewhat overdone. However it was still moist and delicious. Next time I will go for Medium Rare. Read More
(66)

Most helpful critical review

Rating: 3 stars
11/08/2008
I don't know if it was the lack of orange peel (I had run out) or whether the lamb was a strong cut...this was not my family's favorite. We ate it because it was food I had prepared but no one wants the leftovers. Read More
(12)
23 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/23/2008
Great recipe for Easter Dinner we really enjoyed it. Only comment I would make is 175 is somewhat overdone. However it was still moist and delicious. Next time I will go for Medium Rare. Read More
(66)
Rating: 4 stars
10/19/2003
Only ate lamb once before didn't like it.My husband said he did so I agreed to try again found this recipe tried it. Loved it and so did my husband. Thanks can now add more varity to meals. Read More
(43)
Rating: 5 stars
05/28/2006
Really tasty rub- I used it overnight and the flavor was just wonderful. I'm going to use it anytime I make lamb. Read More
(27)
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Rating: 5 stars
03/14/2008
This was a lovely recipe which went down a treat with all the family - even those who said they didn't like lamb. I didn't change the recipe very much except to insert a couple of cardamom seeds into the slits with the orange peel and also I mixed a little orange juice into the dry ingredients before rubbing it into the lamb - it did marvellous things to the gravy. Also instead of using powdered cardomom I shelled whole cardomom and used the seeds - much more aromatic. Will do this again and again! Read More
(22)
Rating: 5 stars
03/24/2008
Great recipe! I served it yesterday for Easter dinner with Chutney With Mint (from this site). I did all the prep work on Saturday and let it marinate in a zip lock bag overnight - that way I just stuck it in the oven on Sunday and served. Also I didn't have seasoned salt and so I used kosher salt instead - it was great! Read More
(16)
Rating: 5 stars
01/24/2011
very easy and tasty lamb to make! I didn't have seasoned salt but it still turned out to have a very flavorful taste. I added dried thyme to the spice rub on top and stuff the lamb with fresh thyme sprigs. I love cardamom and wished I had tasted that more so next time I make this I will take the advice of a fellow reviewer and stuff the slits with whole cardamom seed. I also didn't taste much of the orange flavor surprisingly unless I was biting into an actual orange peel so I will also top the lamb with some orange juice like the reviewer did. I also agree with another reviewer - it is definitely done at about 140 degrees. 175 would have been way too overcooked. Once the lamb is removed from the heat keep in mind the temperature still rises a bit. To give it a little extra crispy crust (because I love crispy outside and tender inside) I broiled the lamb on high for no more than a minute. Hmmm! Perfect finish Read More
(14)
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Rating: 3 stars
11/07/2008
I don't know if it was the lack of orange peel (I had run out) or whether the lamb was a strong cut...this was not my family's favorite. We ate it because it was food I had prepared but no one wants the leftovers. Read More
(12)
Rating: 5 stars
11/16/2009
This was my first time ever making leg of lamb!! Great turn out even my finiky eater liked it. I prepared it Sat and cooked it Sunday my family loved it. Now they want it for Thanksgiving as well. Thank you so much for sharing the recipe. Read More
(10)
Rating: 5 stars
01/05/2011
I made this as is for our New Years Party and everyone loved it!! A few of our guests even said they were worried because they've had bad lamb in the past but went back for seconds; even the picky kids loved it!! I took my leg of lamb out when the meat thermometer read between 135-140 and it was medium. Read More
(10)