Whole30 Succulent Roast Leg of Lamb

Elevate your dinner table with this Whole30 Succulent Roast Leg of Lamb, a show-stopping centerpiece that's equally wholesome and indulgent. This recipe combines a bone-in leg of lamb with a fragrant herb rub made from fresh rosemary, thyme, parsley, zesty lemon, and garlic for an explosion of flavor in every bite. Roasted atop a bed of onions, carrots, and celery with a splash of chicken broth, this dish stays tender and juicy while naturally creating a savory jus to drizzle over the top. Perfectly golden-brown with a melt-in-your-mouth texture, this lamb pairs beautifully with roasted vegetables or a crisp side salad for a complete Whole30-compliant feast. Designed with minimal prep and timeless flavors, this recipe is perfect for special occasions or a standout Sunday dinner.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Cover the lamb loosely with aluminum foil and roast in the preheated oven for 1 hour.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	(2634.8g)

Amount per serving	% Daily Value*
Calories	5951.9

Total Fat 467.6g	0%
Saturated Fat 184.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1451.5mg	0%
Sodium 6758.8mg	0%
Total Carbohydrate 56.3g	0%
Dietary Fiber 14.1g	0%
Total Sugars 19.2g
Protein 384.4g	0%

Vitamin D 0IU	0%
Calcium 475.1mg	0%
Iron 33.2mg	0%
Potassium 6552.6mg	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: 70.5%

Protein: 25.8%

Carbs: 3.8%