Low Carb Succulent Roast Leg of Lamb
Elevate your dinner table with this Low Carb Succulent Roast Leg of Lamb, a show-stopping centerpiece that’s both flavorful and keto-friendly. Seasoned with aromatic garlic, fresh rosemary, and thyme, this tender bone-in leg of lamb is marinated in a zesty blend of olive oil, lemon juice, smoked paprika, and ground coriander to create a rich, savory crust that perfectly complements its juicy interior. With just 20 minutes of prep time and a hands-off roasting method, this impressive dish is surprisingly easy to make. Whether you enjoy it alongside roasted veggies or a creamy cauliflower mash, it’s the ideal addition to low-carb dinners, elegant meals, or special celebrations. Carefully prepared with wholesome ingredients, this recipe ensures every bite is filled with bold flavors and satisfying textures. Cooked to perfection and rested for optimal juiciness, this roast lamb is guaranteed to impress your guests and become a go-to favorite for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 lbs Bone-in leg of lamb
- 6 whole Garlic cloves
- 4 whole Fresh rosemary sprigs
- 4 whole Fresh thyme sprigs
- 3 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Lemon juice
- 1 tsp Smoked paprika
- 1 tsp Ground coriander
- 1 cup Chicken broth (optional, for basting)
Instructions
Preheat your oven to 375°F (190°C) and prepare a roasting pan fitted with a rack.
Pat the leg of lamb dry with paper towels and place it on a clean surface.
Using a small, sharp knife, make several 1-inch deep slits all over the lamb.
Stuff each slit with a sliver of garlic and a small piece of rosemary or thyme.
In a small bowl, whisk together olive oil, salt, black pepper, lemon juice, smoked paprika, and ground coriander.
Rub the marinade all over the lamb, ensuring it gets into the slits as well.
Transfer the seasoned lamb to the prepared roasting pan. Let it sit at room temperature for 15 minutes to allow the flavors to develop.
Place the lamb in the oven and roast for about 90–120 minutes, depending on your desired level of doneness (internal temperature of 135°F for medium-rare, 145°F for medium, etc.).
About 30 minutes into roasting, baste the lamb with optional chicken broth or its own juices to keep it moist.
Once the lamb reaches your desired internal temperature, remove it from the oven and loosely tent it with foil.
Let the lamb rest for 15–20 minutes before carving to allow the juices to redistribute.
Slice and serve warm, garnished with additional fresh herbs if desired. Pair it with your favorite low-carb sides such as roasted vegetables or cauliflower mash.
Nutrition Facts
Calories |
7121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 574.0 g | 736% | |
| Saturated Fat | 229.0 g | 1145% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 7221 mg | 314% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.5 g | ||
| Protein | 471.2 g | 942% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 6397 mg | 136% | |
*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.
