Paleo Gigot d'Agneau

Elevate your dinner table with this *Paleo Gigot d'Agneau*, a show-stopping centerpiece that’s as wholesome as it is flavorful. This classic French-inspired leg of lamb gets a Paleo twist, featuring aromatic fresh rosemary, thyme, and garlic infused into every bite. Coated in a zesty marinade of extra virgin olive oil, sea salt, black pepper, and vibrant lemon zest, this lamb roast develops a beautifully golden crust while staying tender and juicy on the inside. With minimal prep time and a slow roast in the oven, it’s perfect for special occasions or hearty family meals. Pair it with your favorite Paleo-friendly sides for a dish that’s refined, satisfying, and completely grain-free. This paleo roast lamb is not only easy to make but sure to impress with its exquisite flavors and stunning presentation!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 8

Ingredients

• 4 pounds leg of lamb
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 6 large garlic cloves
• 4 tablespoons extra virgin olive oil
• 2 teaspoons sea salt
• 2 teaspoons black pepper
• 1 whole lemon

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Place the leg of lamb on a clean working surface or a large cutting board.

Step 3

Peel the garlic cloves and slice them into thin slivers.

Step 4

Using a small, sharp knife, create small incisions all over the lamb.

Step 5

Insert a sliver of garlic into each incision.

Step 6

In a small bowl, mix the olive oil, sea salt, and black pepper.

Step 7

Strip the leaves off the rosemary and thyme sprigs and finely chop them.

Step 8

Add the chopped herbs to the bowl with the olive oil mixture and stir well.

Step 9

Zest the lemon and stir the zest into the olive oil and herb mixture.

Step 10

Rub the olive oil mixture all over the lamb, ensuring it is evenly coated.

Step 11

Transfer the lamb to a roasting pan fitted with a rack.

Step 12

Squeeze the lemon juice over the top of the lamb.

Step 13

Place the roasting pan in the preheated oven and roast for about 2 hours, or until the internal temperature reaches 145°F (63°C) for a medium-rare doneness.

Step 14

Halfway through the cooking time, baste the lamb with the juices collected at the bottom of the pan.

Step 15

Once cooked, remove the lamb from the oven and tent it with aluminum foil.

Step 16

Allow the lamb to rest for at least 15-20 minutes before carving.

Step 17

Carve the lamb into thin slices and serve with your choice of Paleo-friendly sides.

Nutrition Facts

Serving size	(1989.0g)

Amount per serving	% Daily Value*
Calories	5902.6

Total Fat 441.0g	0%
Saturated Fat 175.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1759.9mg	0%
Sodium 5967.3mg	0%
Total Carbohydrate 21.7g	0%
Dietary Fiber 4.6g	0%
Total Sugars 1.5g
Protein 468.1g	0%

Vitamin D 0IU	0%
Calcium 438.0mg	0%
Iron 41.0mg	0%
Potassium 6288.9mg	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: 67.0%

Protein: 31.6%

Carbs: 1.5%