"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.

Contributor:  
Contributor:  
Beverly Aguirre

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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