Keto Succulent Roast Lamb
Indulge in the rich flavors of this Keto Succulent Roast Lamb, a perfect centerpiece for any occasion. This luxurious dish features a bone-in leg of lamb marinated with a vibrant blend of minced garlic, fresh rosemary, thyme, olive oil, and a splash of zesty lemon juice, creating a mouthwatering herbaceous crust. Slowly roasted to perfection, the lamb is basted with keto-friendly stock, ensuring a tender, juicy result every time. With just 20 minutes of prep time and straightforward instructions, this recipe makes an elegant and hassle-free entrée for family dinners or celebratory feasts. Pair with roasted low-carb vegetables like asparagus or Brussels sprouts for a complete, flavorful keto-friendly meal that will impress your guests and satisfy your cravings. Whether you're embracing ketogenic living or simply seeking a showstopping centerpiece, this sumptuous roast lamb is a surefire winner.
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Recipe Information
Ingredients
- 4 lbs Bone-in leg of lamb
- 4 cloves Garlic cloves, minced
- 2 tbsp Fresh rosemary, chopped
- 2 tbsp Fresh thyme, chopped
- 3 tbsp Olive oil
- 2 tbsp Lemon juice, freshly squeezed
- 1.5 tsp Salt
- 1 tsp Black pepper, freshly ground
- 1 cup Beef or chicken stock (keto-friendly, low-carb)
Instructions
Preheat your oven to 375°F (190°C).
Remove the leg of lamb from the fridge and let it come to room temperature for about 30 minutes. Pat it dry with paper towels.
In a small bowl, combine minced garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper to form a thick, aromatic paste.
Place the lamb on a roasting rack in a roasting pan. Using your hands or the back of a spoon, rub the garlic and herb mixture all over the lamb, covering it evenly.
Pour the beef or chicken stock into the bottom of the roasting pan. This will help keep the lamb moist and provide the base for a delicious keto-friendly jus.
Transfer the roasting pan to the oven and roast the lamb for 25–30 minutes per pound for medium-rare, or adjust cooking time to your desired level of doneness (use a meat thermometer; target 145°F/63°C for medium-rare).
About halfway through cooking, baste the lamb with the stock in the pan to enhance flavor and retain juiciness.
Once the lamb reaches your desired temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest for 15–20 minutes to allow the juices to redistribute.
Optional: For the jus, strain and simmer the drippings from the pan until slightly reduced. Pour it into a small bowl or gravy boat and serve on the side.
Slice the lamb against the grain and serve hot. Enjoy your perfectly roasted keto-friendly lamb with a side of roasted non-starchy vegetables like asparagus, zucchini, or Brussels sprouts.
Nutrition Facts
Calories |
5765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.2 g | 599% | |
| Saturated Fat | 184.5 g | 922% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 5710 mg | 248% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 376.9 g | 754% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 5068 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
