- 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)
- 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.
- Place lamb, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
- 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.
- 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.
[ About 10 servings ]
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