• 1 teaspoon salt
• ¹/₂ teaspoon monosodium glutamate
• ¹/₂ teaspoon ground black pepper
• 1  teaspoon seasoned salt
• ¹/₂ teaspoon ground marjoram
• ¹/₄ teaspoon dry mustard
• ¹/₈ teaspoon ground cardamom
• 1  lamb leg, whole (about 6 pounds)
• 2  cloves garlic, cut in slivers
• ¹/₂ teaspoon ground thyme
• Orange peel, cut in slivers
• Fresh mint sprigs (optional)

1. Mix salt, monosodium glutamate, pepper, seasoned salt, marjoram, dry mustard, and cardamom; rub over lamb. Cut about 16 deep slits in roast. Toss garlic and thyme together. Insert garlic in each slit along with a sliver of orange peel.
2. 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, uncovered, in a 325 ํF oven 2¹/₂ to 3 hours. Meat is medium done when thermometer registers 175 ํF and is well done at 180 ํF.
4. Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with mint, if desired.

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