This delicately spiced lamb leg makes for a succulent and juicy dinner, perfect for serving at Easter or at any other time of the year. The spices in the lamb lend themselves well to being served with some saffron-scented potatoes or some vegetables flavoured with chilli and garlic.
- 1 2.5kg whole leg of lamb
- Peel of one orange, cut into 16 strips
- 16 sprigs thyme
- 2 tsp. salt
- 1 tsp. black pepper
- ½ tsp. dried marjoram
- ½ tsp. dried thyme
- ½ tsp. dried mint
- ½ tsp. mustard powder
- ½ tsp. ground cardamom
Preheat the oven to 170C.
Make 16 slits in the lamb with a knife.
In a small bowl, mix together the salt, pepper, marjoram, thyme, mint, mustard and cardamom.
Rub the dry mixture into the leg of lamb.
Poke a strip of orange peel and a sprig of thyme into each slit.
Place the lamb fat side down on a rack in a shallow roasting tin.
Cook the lamb for 2 ½ to 3 hours, until cooked to your liking.