Ingredients

• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 teaspoon seasoned salt
• 0.5 teaspoons dried marjoram
• 0.25 teaspoons dry mustard
• 0.13 teaspoons ground cardamom
• 5 pounds whole leg of lamb
• 0.5 teaspoons dried thyme
• 1 orange peel , cut into slivers
• 2 tablespoons chopped fresh mint , or to taste

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving