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