"This leg of lamb is succulent and aromatic, a favorite of my family at Christmas time." — ELLIEA
Watch video tips and tricks
whole leg of lamb
orange peel, cut into slivers
chopped fresh mint, or to taste
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.
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.
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.
Really tasty rub- I used it overnight, and the flavor was just wonderful. I'm going to use it anytime I make lamb.
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!
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!
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
This recipe was a big hit. I made it for Easter dinner and everyone raved about it. I made the recipe exactly as written and it was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Holiday Leg of Lamb
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 349
See how to season and roast a juicy, tender leg of lamb.
See how to make a simple, sensational roast leg of lamb.
An amazing roast rack of lamb encrusted with mustard and seasoned bread crumbs.