Holiday Leg of Lamb

Ingredients

• 1 teaspoon salt
• 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
• 2 tablespoons chopped fresh mint, or to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (163°C). Pat the leg of lamb dry with paper towels and place it on a rack set in a roasting pan.

2. In a small bowl, stir together the salt, black pepper, seasoned salt, dried marjoram, dry mustard, ground cardamom and dried thyme.

3. Make several small slits about 1 inch deep all over the lamb with a paring knife and push the orange peel slivers into the slits.

4. Rub the spice mixture over all sides of the lamb, adding a splash of water if needed to form a loose paste that clings to the meat.

5. Roast the lamb fat side up for about 165 minutes, until an instant-read thermometer inserted into the thickest part, away from the bone, reads at least 145°F (63°C).

6. Transfer the lamb to a cutting board and rest it for at least 3 minutes before carving.

7. Sprinkle the chopped fresh mint over the lamb, or serve it on the side, adding more to taste.

8. Slice the lamb thinly across the grain and serve warm.