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Tuesday, June 21, 2022

Recipe: Holiday Leg of Lamb

This leg of lamb is succulent and aromatic, a favorite of my family at Christmas time.

Holiday Leg Of Lamb Ingredients

  • 1 teaspoon salt

  • teaspoon black pepper

  • 1 teaspoon seasoned salt

  • teaspoon dried marjoram

  • teaspoon dry mustard

  • ? teaspoon ground cardamom

  • 5 pounds whole leg of lamb

  • teaspoon dried thyme

  • 1 orange peel, cut into slivers

  • 2 tablespoons chopped fresh mint, or to taste

How to Make Holiday Leg Of Lamb

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

  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. 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. 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.

Holiday Leg Of Lamb Nutritions

  • Calories: 523.8 calories

  • Carbohydrate: 0.4 g

  • Cholesterol: 156.5 mg

  • Fat: 38.8 g

  • Fiber: 0.2 g

  • Protein: 40.7 g

  • SaturatedFat: 16.9 g

  • ServingSize:

  • Sodium: 451.5 mg

  • Sugar:

  • TransFat:

  • UnsaturatedFat:

Holiday Leg Of Lamb Reviews

  • Great recipe for Easter Dinner, we really enjoyed it. Only comment I would make is 175 is somewhat overdone. However it was still moist and delicious. Next time I will go for Medium Rare.

  • Only ate lamb once before,didnt like it .My husband said he did so I agreed to try again found this recipe tried it. Loved it and so did my husband. Thanks can now add more varity to meals.

  • Really tasty rub- I used it overnight, and the flavor was just wonderful. Im going to use it anytime I make lamb.

  • Great recipe I served it yesterday for Easter dinner with Chutney With Mint (from this site). I did all the prep work on Saturday and let it marinate in a zip lock bag overnight - that way, I just stuck it in the oven on Sunday and served. Also, I didnt have seasoned salt and so I used kosher salt instead - it was great

  • I dont know if it was the lack of orange peel (I had run out) or whether the lamb was a strong cut...this was not my familys favorite. We ate it because it was food I had prepared, but no one wants the leftovers.

  • This was my first time ever making leg of lamb Great turn out, even my finiky eater liked it. I prepared it Sat and cooked it Sunday, my family loved it. Now they want it for Thanksgiving as well. Thank you so much for sharing the recipe.

  • I made this, as is, for our New Years Party and everyone loved it A few of our guests even said they were worried because theyve had bad lamb in the past, but went back for seconds; even the picky kids loved it I took my leg of lamb out when the meat thermometer read between 135-140 and it was medium.

  • This recipe was a big hit. I made it for Easter dinner and everyone raved about it. I made the recipe exactly as written and it was great.

  • Great combination for spice rub and the orange adds nice floral notes, but dont cook your roast to 175 degrees unless you want a dry, tough peice of meat, 130-140 on an instant read thermometer will give you a perfect medium rare as lamb should be.

  • This was very good.

  • To the person who said the lamb was too strong for her family...when you buy it make sure it isnt mutton and not real lamb. The growth plates on the leg bones should not be calcified yet. Someone might have passed off mutton on you which is cheaper meat. Also you might try leg of young goat. It is milder than lamb even and that is what I used in this recipe. Only thing is that it doesnt have as much fat on outside so I added some olive oil to the rub and let it sit in fridge over night.

  • Absolutely fantastic I made this for Easter dinner and it was a huge hit. I added orange juice to the rub as another reviewer suggested and marinated it overnight. Also, 175 degrees is way overcooked for lamb. Take it out of the oven at around 140 because it will continue to cook after it is taken out. So pleasantly surprised with this recipe. Will definitely make this again

  • Very delicious lamb. My family especially enjoyed the citrus kick from the orange peel. I did find a slightly more desirable doneness to 140 degrees F for rare to medium-rare and it was done (from rub to table in less than two hours). Will definitely use this recipe again the next time I roast a lamb.

  • I used this recipe to cook my first lamb. There were no legs of lamb at the store, so I made do with a lamb shank. It couldnt be easier to make and the lamb was so tender and flavorful The orange peel really added a nice, subtle extra flavor to the dish. I served it with mint sauce and it was a hit for Easter dinner.

  • I cant believe it has taken me so long to rate this. It is an impressive recipe that always turns out perfect for me. Thanks for the recipe

  • The combination of spices on this was just delicious. I will probably increase it the next time that I make it, because they gave it such a good flavor. I plan to use that blend for lamb chops as well.

  • Made this for Christmas last night. My lamb of leg was boneless and 6lbs. I ended up doubling the seasoning (1 for each side),followed another reviewers advice & squeezed the orange juice & cooked it until the the thermometer read about 145-150 degrees. I also added 2TBS x 2 of olive oil (since I dbl the seasoning) to form a paste for the rub. It was perfect, the taste & texture was just right & compliments all around the table. First time making lamb of leg for me btw. Will be my go to.

Source: Holiday Leg of Lamb

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