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Ingredients
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon seasoned salt
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½ teaspoon dried marjoram
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¼ teaspoon dry mustard
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⅛ teaspoon ground cardamom
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5 pounds whole leg of lamb
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½ teaspoon dried thyme
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1 orange peel, cut into slivers
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2 tablespoons chopped fresh mint, or to taste
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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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.
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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.
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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.
Nutrition Facts (per serving)
524 | Calories |
39g | Fat |
0g | Carbs |
41g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 524 | |
% Daily Value * | |
Total Fat 39g | 50% |
Saturated Fat 17g | 85% |
Cholesterol 157mg | 52% |
Sodium 452mg | 20% |
Total Carbohydrate 0g | 0% |
Dietary Fiber 0g | 1% |
Protein 41g | 81% |
Vitamin C 1mg | 1% |
Calcium 27mg | 2% |
Iron 4mg | 22% |
Potassium 571mg | 12% |
* 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.