Finished Roasted Leg of Lamb with Deviled Egg Chicks and Duchess Jicama

Roasted Leg of Lamb

Roasted Leg of Lamb is a traditional Easter dinner and I wanted to really go all out this year.  So much so that this is actually the second Easter meal I made in the same weekend 🙂  If you were paying attention, I actually made a Bourbon Glazed Ham for the second Easter meal on Sunday and I made this Roasted Leg of Lamb on the Friday before Easter. I decided to get cute and made a side of Deviled Egg Chicks (just deviled eggs with faces) along with Duchess Jicama.

Leg of Lamb with Deviled Egg Chicks and Duchess Jicama As you can see, it turned out awesome!  The meat was perfectly cooked and the sides worked out really well!
Leg of Lamb in package
This recipe starts with the meat. Its a boneless leg of lamb.  Luckily it was on sale which helped the wallet a bit given the expensive nature of lamb.Raw leg of lamb with fatpackThe first issue on this roast was the thick layer of fat on one side. You want to take a really sharp knife and carve all but a thin layer of the fat off. I know this sounds weird since you want fat on a keto diet. However this thick of a layer of fat won’t melt during the cooking and you’ll end up with a grisly piece of fat.Scored leg of lamb I also took this time to score the meat.  This allows the fat to melt into the meat and also a nice place to rub in the spices.

Spice MixSpeaking of spices, throw them all in a small bowl and mix them together.Rub top and bottom of lamb with spicesThen, coat both the top and the bottom with the spices.  Really work it into the nooks and crannies of meat.  Since this is a boneless piece, there should be lots of places to rub the spices.Trussed Leg of LambSpeaking of boneless, we’re going to need to truss this baby up. Use some trussing twine to tie a series of half hitches along the roast, about every inch or so. Since this is off the bone we want to keep the roast together over the course of the cooking in the oven.

Leg of lamb roastingPlace the Leg of Lamb in a roasting pan and let her roast!Finished Roasted Leg of LambI can tell you how long I cooked it for, but in reality your oven and roast will be different.  The only real way to know is to get a high quality thermometer and measure the temperature. In general the roast will rise in temperature an additional 5 degrees after it rests. I was aiming for medium rare which is 140-150 degrees so this was perfect.

Cutting trussing stringAfter it rests, remove the trussing twine with some scissors.Sliced Roasted Leg of LambThen slice it!  As you can see, it turned out perfectly medium rare (and awesome)!

Lamb JuicesNow let’s do something with those juices. Take the pan and place it over the burner.
Deglazing lamb juices Add some wine to the pan to deglaze it.

Making Au JusThen pour the juices into a small pan and add the butter.Boiling Au JusSimmer the liquid until it reduces by half to make the au jus.Finished Roasted Leg of Lamb with Deviled Egg Chicks and Duchess JicamaAnd there you go!  Perfectly cooked Roasted Leg of Lamb!

Roasted Leg of Lamb
Nutrition Information
  • Serves: 6
  • Serving size: ⅙th
  • Calories: 594
  • Fat: 44
  • Carbohydrates: 3
  • Fiber: 0
  • Protein: 40
Prep time: 
Cook time: 
Total time: 
  • 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

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