Roasted Leg of Lamb
Total time
Author: Caveman Keto
Serves: 6
- 3 Lb Boneless Leg of Lamb
- Trussing Twine
- 2 Tbsp Minced Garlic
- 1 tsp Thyme
- 1 tsp Rosemary
- ½ tsp Pepper
- 1 Tbsp Lemon Juice
- 1 Tbsp Olive Oil
- ½ Cup Dry Red Wine
- 2 Tbsp Butter
- Preheat oven to 450
- Trim most of the fat off of the fatty side of the lamb leg
- Add a Crisscross pattern on the fat side of the roast
- Mix all of the spices into a small bowl and apply to all sides of the roast
- Using the trussing twine, truss the leg of lamb closed
- Place on a roasting pan and cook at 450 for 15 minutes
- After 15 minutes, reduce the heat to 325 and cook for an additional 45 minutes or until it has reached the desired internal temperature
- For me that was 135 degrees which yields medium rare
- Let the meat rest for 5 minutes
- While the meat is resting, add the wine to the pan and deglaze it, aka apply heat with the wine and scrape off the dripings
- Transfer the drippings to a small pot and add the butter, simmer until reduced by ¼ to ½
- Remove the trussing twine, slice and serve with the au jus
Serving size: ⅙th Calories: 594 Fat: 44 Carbohydrates: 3 Fiber: 0 Protein: 40
Recipe by Caveman Keto at https://cavemanketo.com/roasted-leg-of-lamb/
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