About this recipe:A dry spice mix is rubbed into a leg of lamb, keeping the meat succulent as it roasts.
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/2 teaspoon dried marjoram
1/4 teaspoon mustard powder
1/8 teaspoon ground cardamom
1 (2.25kg) whole leg of lamb
1/2 teaspoon dried thyme
1 orange peel, cut into thin strips
fresh mint, garnish
Method Prep:20min › Cook:3hr › Ready in:3hr20min
Preheat oven to 170 C / Gas mark 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 lamb. Insert thyme and a strip of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting tin. Insert meat thermometer in centre 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 80 degrees C.
Remove meat thermometer. Place roast on a warm serving platter. Garnish platter with fresh mint.
How to roast lamb
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