Easter leg of lamb

    Easter leg of lamb


    25 people made this

    About this recipe: A dry spice mix is rubbed into a leg of lamb, keeping the meat succulent as it roasts.

    Serves: 10 

    • 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

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Preheat oven to 170 C / Gas mark 2.
    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.
    3. Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 80 degrees C.
    4. Remove meat thermometer. Place roast on a warm serving platter. Garnish platter with fresh mint.

    How to roast lamb

    Watch our video to see how easy it is to roast lamb to perfection. Watch now!

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