Whole30 Succulent Roast Leg of Lamb
Savor the elegance of a perfectly roasted Whole30 succulent leg of lamb, a show-stopping centerpiece for any occasion. This recipe combines tender, juicy bone-in lamb seasoned with a vibrant blend of fresh rosemary, thyme, parsley, garlic, and lemon zest, creating a symphony of flavors that will delight your taste buds. Skillfully roasted atop a bed of hearty vegetables and infused with aromatic chicken broth, the lamb is cooked to perfection with a golden, caramelized exterior and a luscious, juicy interior. With minimal prep and a simple jus made from the pan drippings, this Paleo-friendly dish is ideal for entertaining or family gatherings. Serve alongside roasted veggies or a crisp salad for a satisfying Whole30-compliant meal that is as nutritious as it is indulgent.
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Recipe Information
Ingredients
- 4 pounds bone-in leg of lamb
- 3 tablespoons extra virgin olive oil
- 6 large garlic cloves
- 3 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- 1 tablespoon lemon zest
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 large yellow onion
- 3 large carrots
- 2 large celery stalks
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Take the leg of lamb out of the refrigerator and let it sit at room temperature for 20 minutes before cooking. This allows for even cooking.
In a small bowl, combine olive oil, minced garlic, chopped fresh rosemary, thyme, parsley, lemon zest, sea salt, and black pepper. Stir to create an herby paste.
Pat the leg of lamb dry with paper towels. Using a sharp knife, make small slits all over the lamb. Rub the herb paste generously into the lamb, ensuring it gets into the slits for maximum flavor.
Peel and thickly slice the onion. Chop the carrots and celery into large chunks. Arrange these vegetables in a large roasting pan to create a bed for the lamb.
Place the lamb on top of the vegetables in the pan. Pour the chicken broth into the pan, making sure the liquid stays at the bottom and doesn’t touch the meat.
Cover the lamb loosely with aluminum foil and roast in the preheated oven for 1 hour.
After 1 hour, remove the foil to allow the lamb to brown. Insert a meat thermometer into the thickest part of the leg, avoiding the bone. Continue to roast until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, approximately 30 more minutes.
Once cooked, remove the lamb from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 15 minutes before carving. This allows the juices to redistribute.
Strain the roasting pan liquids into a small saucepan, discarding the vegetables. Simmer the liquid over medium heat to reduce and concentrate the flavors, creating a simple jus to serve with the lamb.
Carve the lamb into thin slices and serve with the jus drizzled on top. Pair with roasted vegetables or a fresh salad for a complete Whole30-compliant meal.
Nutrition Facts
Calories |
5952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.6 g | 599% | |
| Saturated Fat | 184.1 g | 920% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 6759 mg | 294% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 19.2 g | ||
| Protein | 384.4 g | 769% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 6553 mg | 139% | |
*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.
