Low Carb Succulent Roast Lamb

Elevate your dinner table with this Low Carb Succulent Roast Lamb, a show-stopping centerpiece that's as healthy as it is indulgent. This recipe combines the timeless flavors of garlic, fresh rosemary, and a tangy olive oil marinade infused with lemon juice and Dijon mustard, creating a perfectly seasoned crust that seals in the lamb's natural juices. The tender leg of lamb is roasted to perfection in just 90 minutes, with an optional pairing of zucchini or cauliflower for a low-carb side dish that complements the rich, savory flavors. Ideal for festive gatherings or an elegant weeknight meal, this lamb dish is not only delicious but also gluten-free and keto-friendly. Rest assured, the simple preparation and bold flavors will make this dish a crowd favorite!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the leg of lamb dry with paper towels, ensuring there is no excess moisture.

Step 3

Using a sharp knife, make small incisions (about 1-inch deep) all over the lamb at evenly spaced intervals.

Step 4

Peel the garlic cloves and cut them into slivers. Insert a sliver of garlic and a small sprig of rosemary into each incision.

Step 5

In a small bowl, whisk together olive oil, lemon juice, dijon mustard, salt, and black pepper until fully emulsified.

Step 6

Rub the olive oil marinade all over the lamb, ensuring it's evenly coated.

Step 7

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).

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Carve the lamb against the grain and serve with the roasted vegetables or your preferred low-carb side dish.

Nutrition Facts

Serving size	(2785.7g)

Amount per serving	% Daily Value*
Calories	5977.6

Total Fat 432.4g	0%
Saturated Fat 174.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1759.9mg	0%
Sodium 6572.9mg	0%
Total Carbohydrate 48.1g	0%
Dietary Fiber 16.1g	0%
Total Sugars 18.0g
Protein 481.0g	0%

Vitamin D 0IU	0%
Calcium 537.7mg	0%
Iron 42.9mg	0%
Potassium 8575.7mg	0%

*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.

Source of Calories

Fat: 64.8%

Protein: 32.0%

Carbs: 3.2%