"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Leg of Lamb Recipe

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This recipe for Leg of Lamb, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beverly Aguirre


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, for garnish

1.Preheat oven to 325 degrees F.
2.Mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 15-20 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.

3.Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 170 degrees F. and is well done at 180 degrees F.
4.Remove meat thermometer. Place roast on a warm serving platter. For presentation, place paper frills around end of leg bones and garnish platter with fresh mint.




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