Easter leg of lamb

    Easter leg of lamb

    (22)
    27saves
    3hr20min


    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.

    Ingredients
    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

    Method
    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!

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (22)

    by
    64

    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.  -  23 Mar 2008  (Review from Allrecipes US | Canada)

    by
    43

    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.  -  25 Apr 2003  (Review from Allrecipes US | Canada)

    by
    27

    Really tasty rub- I used it overnight, and the flavor was just wonderful. I'm going to use it anytime I make lamb.  -  28 May 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate