"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Holiday Leg of Lamb Recipe

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This recipe for Holiday Leg of Lamb, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Hanson, wife of Bill Hanson
Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/2 teaspoon dried marjoram
1/4 teaspoon dry mustard
1/8 teaspoon ground cardamom
5 pounds whole leg of lamb
1/2 teaspoon dried thyme
1 orange peel, cut into slivers
fresh mint, garnish

Directions:
Directions:
Preheat oven to 325 degrees F (165 degrees C).
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.
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.
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.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
3 1/2 hr.

 

 

 

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