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Easy Paleo & Keto Lamb Roast

Mary Vance, NC
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Prep Time 15 minutes
Cook Time 2 hours

Equipment

  • roasting pan

Ingredients
  

  • 6 pound leg of lamb trimmed and tied
  • 6 large garlic cloves
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp sea salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp unsalted butter melted

Instructions
 

  • NOTE: You need to start this recipe about 3 hours before you intend to serve it. The roast should come to room temp with the rub on it before roasting, and it takes about 2 hours to cook.
  • Remove lamb from fridge and make the rub: Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. If you don’t have a food processor, you can use a mortar and pestle.
  • Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for about an hour.
  • Preheat the oven to 350 degrees F. If you’re doing potatoes or other root veggies, chop and prep them and place in a roasting pan, then drizzle those with a little olive oil. Put the roast atop them, or put the roast alone in a pan. If you’re not roasting veggies underneath the roast, pour a little red wine in the pan to make a great basting sauce.
  • Put the roast in the oven on the middle rack. Roast for 1.5 to 2 hours, basting with the red wine/juices occasionally.
  • When internal temp reaches 135, it’s done if you like it rare like I do (pink in the middle). Otherwise, remove it at 140. You need a meat thermometer for a perfect roast, trust me.
  • Take it out of the oven and let it rest for about 15 minutes, then carve and serve and wow your guests. 
Keyword lamb, paleo, keto
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