Roasted Leg of Lamb
Prep time
Cook time
Total time
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
  1. Preheat oven to 450
  2. Trim most of the fat off of the fatty side of the lamb leg
  3. Add a Crisscross pattern on the fat side of the roast
  4. Mix all of the spices into a small bowl and apply to all sides of the roast
  5. Using the trussing twine, truss the leg of lamb closed
  6. Place on a roasting pan and cook at 450 for 15 minutes
  7. After 15 minutes, reduce the heat to 325 and cook for an additional 45 minutes or until it has reached the desired internal temperature
  8. For me that was 135 degrees which yields medium rare
  9. Let the meat rest for 5 minutes
  10. 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
  11. Transfer the drippings to a small pot and add the butter, simmer until reduced by ¼ to ½
  12. Remove the trussing twine, slice and serve with the au jus
Nutrition Information
Serving size: ⅙th Calories: 594 Fat: 44 Carbohydrates: 3 Fiber: 0 Protein: 40
Recipe by Caveman Keto at