Keto Succulent Roast Leg of Lamb
Indulge in the rich, savory flavors of this Keto Succulent Roast Leg of Lamb, a show-stopping centerpiece perfect for holiday feasts or special gatherings. This recipe combines the tender, juicy perfection of a bone-in leg of lamb with an aromatic herb and spice blend of fresh rosemary, thyme, garlic, ground cumin, and lemon juice, creating a dish that’s bursting with bold and irresistible flavor. The lamb is carefully scored to absorb the seasoning paste in every bite and roasted to perfection for a melt-in-your-mouth experience. Pair it with oven-roasted keto-friendly vegetables, such as zucchini, cauliflower, and bell peppers, to complete this low-carb masterpiece. Ready in just over two hours, this elegant dish is an ideal choice for keto dieters and anyone seeking a delicious, wholesome meal. Perfectly balanced and beautifully cooked, this roast leg of lamb will impress your guests and leave everyone asking for seconds!
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Recipe Information
Ingredients
- 5 lbs leg of lamb, bone-in
- 5 cloves garlic cloves, minced
- 3 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 3 tbsp olive oil
- 1 whole lemon, juiced
- 2 tsp sea salt
- 1 tsp black pepper, freshly ground
- 1 tsp ground cumin
- 4 cups vegetables for roasting (e.g., zucchini, cauliflower, and bell peppers), optional
Instructions
Preheat your oven to 375°F (190°C).
Rinse the leg of lamb under cold water and pat it dry with paper towels. Place the lamb on a large roasting pan.
In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, lemon juice, sea salt, black pepper, and cumin. Mix until you form a paste.
Using a sharp knife, score the lamb by making shallow crisscross cuts into the surface of the meat. This will help the seasoning penetrate the meat.
Rub the seasoning paste all over the lamb, ensuring it gets into the scored cuts for maximum flavor.
If using vegetables, arrange them around the lamb in the roasting pan. Drizzle the vegetables with olive oil and season with salt and pepper.
Place the roasting pan in the oven and roast the lamb for approximately 20 minutes per pound until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium when tested with a meat thermometer.
Once done, remove the lamb from the oven and loosely cover it with aluminum foil. Allow it to rest for 15-20 minutes to redistribute the juices.
Carve the lamb into thin slices and serve with roasted vegetables on the side for a delicious keto-friendly meal.
Nutrition Facts
Calories |
7437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 576.4 g | 739% | |
| Saturated Fat | 238.4 g | 1192% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 6482 mg | 282% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 34.9 g | ||
| Protein | 483.3 g | 967% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 9171 mg | 195% | |
*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.
