Paleo Succulent Roast Leg of Lamb

Elevate your next dinner gathering with this Paleo Succulent Roast Leg of Lamb recipe, a showstopping centerpiece that’s as wholesome as it is flavorful! Perfectly seasoned with a fragrant blend of garlic, fresh rosemary, thyme, zesty lemon, and olive oil, this tender, melt-in-your-mouth leg of lamb is roasted atop a bed of carrots, onion, and celery to create a built-in side dish brimming with rich, natural flavors. Enhanced by the addition of bone broth for extra juiciness, this paleo-friendly dish highlights simple, clean ingredients with a gourmet twist. Whether you’re hosting a holiday feast or enjoying a cozy family dinner, this recipe, with its golden-brown exterior and juicy, herb-infused inside, promises to impress. Ideal for paleo diets and packed with protein, it’s a hearty, satisfying meal for six that pairs beautifully with roasted vegetables or a fresh green salad.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Use a small sharp knife to make several 2 cm deep slits all over the leg of lamb.

Step 3

Peel the garlic cloves and cut each into halves or quarters. Insert garlic pieces into the slits in the lamb.

Step 4

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.

Step 5

Rub the herb mixture evenly over the entire surface of the lamb.

Step 6

Peel and roughly chop the carrots, onion, and celery. Arrange them in a roasting pan to form a bed for the lamb.

Step 7

Lay the remaining rosemary and thyme sprigs on top of the vegetable bed.

Step 8

Place the seasoned lamb on top of the vegetables in the roasting pan.

Step 9

Pour the bone broth or water into the bottom of the pan. This will keep the lamb moist and help create a flavorful sauce.

Step 10

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.

Step 11

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.

Step 12

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

Serving size	(3060.5g)

Amount per serving	% Daily Value*
Calories	6554.0

Total Fat 505.3g	0%
Saturated Fat 207.4g	0%
Polyunsaturated Fat 4.2g
Cholesterol 1940mg	0%
Sodium 6785.9mg	0%
Total Carbohydrate 49.8g	0%
Dietary Fiber 12.1g	0%
Total Sugars 18.8g
Protein 485.6g	0%

Vitamin D 0IU	0%
Calcium 443.7mg	0%
Iron 45.8mg	0%
Potassium 8167.0mg	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: 68.0%

Protein: 29.0%

Carbs: 3.0%