Paleo Succulent Roast Leg of Lamb
Indulge in the ultimate centerpiece dish with this Paleo Succulent Roast Leg of Lamb, a hearty and flavorful creation that is sure to impress your guests. Perfectly seasoned with a robust blend of fresh rosemary, thyme, garlic, and zesty lemon, this melt-in-your-mouth roast is elevated by the aromatic herb-infused olive oil rub. Cooked atop a bed of colorful vegetables and enriched with bone broth, the lamb stays wonderfully moist while transforming the drippings into a savory sauce. Whether bone-in or boneless, this tender leg of lamb is roasted to perfection to suit your preference for doneness. Ideal for holidays or special gatherings, serve this Paleo-friendly masterpiece with its roasted vegetables and pan juices for an unforgettable dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 kg leg of lamb (bone-in or boneless)
- 6 pieces garlic cloves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 tablespoons olive oil
- 1 piece lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 pieces carrots
- 1 piece onion
- 2 pieces celery stalks
- 500 ml bone broth (or water)
Instructions
Preheat your oven to 200°C (392°F).
Use a small sharp knife to make several 2 cm deep slits all over the leg of lamb.
Peel the garlic cloves and cut each into halves or quarters. Insert garlic pieces into the slits in the lamb.
Strip the leaves off 2 rosemary sprigs and chop them finely. Do the same with 2 thyme sprigs. Combine the chopped herbs, olive oil, juice of 1 lemon, salt, and black pepper in a small bowl to form a paste.
Rub the herb mixture evenly over the entire surface of the lamb.
Peel and roughly chop the carrots, onion, and celery. Arrange them in a roasting pan to form a bed for the lamb.
Lay the remaining rosemary and thyme sprigs on top of the vegetable bed.
Place the seasoned lamb on top of the vegetables in the roasting pan.
Pour the bone broth or water into the bottom of the pan. This will keep the lamb moist and help create a flavorful sauce.
Roast the lamb in the preheated oven for 20 minutes at 200°C (392°F) to brown the outside. Then reduce the oven temperature to 180°C (356°F) and continue to cook for about 1 hour and 40 minutes for medium-rare (about 25 minutes per 500 grams of lamb). Adjust the cooking time according to your preferred doneness.
Once cooked, remove the lamb from the oven and cover loosely with aluminum foil. Let it rest for 15-20 minutes before carving to allow the juices to redistribute.
Serve the lamb slices with the roasted vegetables and pan juices spooned over the top. Enjoy your Paleo-friendly roast leg of lamb!
Nutrition Facts
Calories |
6554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.3 g | 648% | |
| Saturated Fat | 207.4 g | 1037% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1940 mg | 647% | |
| Sodium | 6786 mg | 295% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 18.8 g | ||
| Protein | 485.6 g | 971% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 8167 mg | 174% | |
*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.
