Holiday Leg of Lamb
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  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 pounds McGinnis Sisters Leg of Lamb
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon dried thyme
  • 1 orange peel, cut into slivers
  • fresh mint, garnish
Preheat oven to 325F.
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.
Roast lamb in preheated oven for 2-1/2 to 3 hours. Meat is medium done when a meat thermometer reads 175 degrees F, and is well done at 180 degrees F.
Remove meat thermometer. Place roast on a warm serving platter. Garnish platter with fresh mint.

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