Holiday Leg of Lamb

Holiday Leg of Lamb

18
ELLIEA 1

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

3 h 30 m servings 524 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 40.7 g
  • 81%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

18
  1. 22 Ratings

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Most helpful positive review

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

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...

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.

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...

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 j...

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 th...

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...

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 ...

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...