Leg of Lamb 5-6 lbs
1/2 tsp black pepper
1 tsp seasoned salt
1/2 tsp dried marjoram
1/8 tsp ground cardamom
1/4 tsp dry mustard
1 tsp salt
1/2 tsp dried thyme
Preheat oven to 325 degrees F
Mix salt, pepper, seasoned salt, marjoram, mustard and cardamom in a bowl
Rub spice mixture over lamb.
Cut a dozen slits into roast and insert thyme and orange zest into slits.
Place lamb, fat side up, on a rack in a low roasting pan. Insert a good meat thermometer in thickest part of meat, not touching bone
Roast lamb until thermometer reaches 160°F (for medium rare) 175°F (for well done), about 3 1/4 hours Let roast stand, covered with foil, for 15 minutes,
Serve with mint jelly and your favorite vegetables.
Two Arkansas stones (Fine & Medium) & one Coarse synthetic stone.
Stones Mounted on Rotating Molded Plastic Triangle for Easy Stone Rotation and Identification
Molded Plastic Base with Nonskid Rubber Feet for Safety
“V” Trough to Catch the Solution
Sharpening Angle Guide Ensures Correct Angle every time