READY IN 3+ hrs

Holiday Leg of Lamb

Read Reviews (17)

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

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 3 hrs
READY IN 3 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 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.

—PeggyAT

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Most Helpful Critical Review

Nov 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.

—radiogal

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20 Ratings

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Oct 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.

—LSVF

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May 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.

—TORANORANEKO

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Mar 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!

—AngieMac

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Mar 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!

—barbaramarucco

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Jan 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

—Wine'n'Dine Girl

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Mar 25, 2008

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.

—Lisa

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Nutrition

Calories
524 kcal
26%

Carbohydrates
0.4 g
< 1%

Cholesterol
156 mg
52%

Fat
38.8 g
60%

Fiber
0.2 g
< 1%

Protein
40.7 g
81%

Sodium
451 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Holiday Leg of Lamb

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 524
Calories from Fat: 349

% Daily Value *
Total Fat 38.8g 60 %
** Saturated Fat 16.9g 84 %
** Cholesterol 156mg 52 %
Sodium 451mg 18 %
** Potassium 571mg 16 %
Total Carbohydrates 0.4g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 40.7g 81 %
** Sugars 0g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 3 %
Iron 40 %
** Thiamin 30 %
** Niacin 170 %
** Vitamin B6 22 %
** Magnesium 19 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.