Holiday Leg of Lamb Recipe -
Holiday Leg of Lamb Recipe
  • READY IN 3+ hrs

Holiday Leg of Lamb

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs

    3 hrs 30 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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.
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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.

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.

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.

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.

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!

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!

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

Jan 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.


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  • 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.

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