Keto Succulent Roast Leg of Lamb
Elevate your next dinner with this Keto Succulent Roast Leg of Lamb, a show-stopping centerpiece that's both irresistibly tender and low-carb. Perfectly seasoned with a fragrant blend of garlic, fresh rosemary, thyme, and a hint of ground cumin, this bone-in lamb roast is infused with Mediterranean-inspired flavors. The secret lies in scoring the meat to allow the zesty lemon and olive oil marinade to deeply penetrate, ensuring every bite is bursting with mouthwatering goodness. Roasted to perfection with optional keto-friendly vegetables like zucchini and cauliflower, this dish is not only a feast for the eyes but also a nutrient-packed delight. Ready in just 20 minutes of prep, this keto lamb recipe delivers maximum flavor with minimal effort, making it perfect for holiday meals, dinner parties, or an indulgent family feast. Pair it with a side of roasted veggies for a wholesome, satisfying low-carb meal everyone will love.
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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
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Rinse the leg of lamb under cold water and pat it dry with paper towels. Place the lamb on a large roasting pan.
Step 3
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.
Step 4
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.
Step 5
Rub the seasoning paste all over the lamb, ensuring it gets into the scored cuts for maximum flavor.
Step 6
If using vegetables, arrange them around the lamb in the roasting pan. Drizzle the vegetables with olive oil and season with salt and pepper.
Step 7
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.
Step 8
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.
Step 9
Carve the lamb into thin slices and serve with roasted vegetables on the side for a delicious keto-friendly meal.
Nutrition Facts
| Serving size | (3347.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7436.6 |
| Total Fat 576.4g | 0% |
| Saturated Fat 238.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1814.4mg | 0% |
| Sodium 6481.9mg | 0% |
| Total Carbohydrate 79.7g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 34.9g | |
| Protein 483.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 572.9mg | 0% |
| Iron 44.4mg | 0% |
| Potassium 9171.3mg | 0% |
Source of Calories