Low Carb Succulent Roast Lamb
Indulge in the rich, mouthwatering flavors of this Low Carb Succulent Roast Lamb recipe, perfect for a hearty yet keto-friendly dinner. This impressive dish features a tender 4-pound leg of lamb infused with the aromatic essence of garlic and fresh rosemary, creating an irresistible flavor profile. The lamb is marinated in a zesty blend of olive oil, lemon juice, Dijon mustard, and spices, ensuring every bite is bursting with flavor. Roasted to perfection with a golden crust, the lamb pairs beautifully with low-carb sides like roasted zucchini or cauliflower, making it ideal for those seeking a wholesome and satisfying meal. With only 15 minutes of prep time and a straightforward roasting technique, this recipe is great for both special occasions and weeknight indulgence. Serve this succulent roast lamb to wow your guests or enjoy a gourmet family dinner without compromising on health or flavor.
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Recipe Information
Ingredients
- 4 pounds leg of lamb
- 6 garlic cloves
- 4 sprigs fresh rosemary
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon dijon mustard
- 2 zucchini (optional side)
- 1 head cauliflower (optional side)
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels, ensuring there is no excess moisture.
Using a sharp knife, make small incisions (about 1-inch deep) all over the lamb at evenly spaced intervals.
Peel the garlic cloves and cut them into slivers. Insert a sliver of garlic and a small sprig of rosemary into each incision.
In a small bowl, whisk together olive oil, lemon juice, dijon mustard, salt, and black pepper until fully emulsified.
Rub the olive oil marinade all over the lamb, ensuring it's evenly coated.
Place the lamb in a roasting pan, fat-side up, on top of a rack or chopped vegetables if desired (to prevent direct contact with the pan).
Roast the lamb in the preheated oven for about 90 minutes for medium doneness (20 minutes per pound). Use a meat thermometer to check for an internal temperature of 135°F (57°C) for medium rare or 145°F (63°C) for medium.
While the lamb is roasting, prepare your optional low-carb sides. For zucchini, slice into rounds, toss with olive oil, and grill or roast until tender. For cauliflower, break into florets, toss with olive oil, and roast at 375°F for 25-30 minutes until golden.
Once the lamb reaches your desired temperature, remove it from the oven and tent it with aluminum foil. Let it rest for 15 minutes before carving to allow the juices to redistribute.
Carve the lamb against the grain and serve with the roasted vegetables or your preferred low-carb side dish.
Nutrition Facts
Calories |
5978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 432.4 g | 554% | |
| Saturated Fat | 174.3 g | 872% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 6573 mg | 286% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 18.0 g | ||
| Protein | 481.0 g | 962% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 8576 mg | 182% | |
*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.
