Easy garlic roast leg of lamb
An easy and delicious gluten-free, dairy-free, paleolithic, and primal recipe for Garlic Roast Leg of Lamb with Rosemary and Parsley. This main course is packed with protein and costs $5.3 per serving. It covers 36% of your daily requirements of vitamins and minerals. Perfect for special holidays and occasions.
Ingredients
leg of lamb
2.29 kgs
whole garlic clove
5
extra virgin olive oil
8 servings
flatleaf parsley
60 g
fresh rosemary
1 Tbsp
kosher salt
1 Tbsp
black pepper
8 servings
Method
- With the tip of a small sharp knife, poke holes in the leg of lamb about 1 1/2-inch deep. Into each hole, stuff one slice of garlic.
- Rub the leg of lamb all over with olive oil, parsley and rosemary. Season well with Kosher salt and black pepper.
- Heat oven to 425 degrees.
- Place lamb in a roasting pan; roast 30 minutes. Reduce heat to 325 degrees, and baste the leg with any juices that have accumulated in the pan. Cook about 2 hours (total cooking time is about 20 minutes per pound), until an instant-read thermometer registers 130 degrees (medium) in the thickest part.
- Remove roast from oven and allow to rest 15 minutes.
- Transfer roast to a cutting board and let rest for 10 minutes.
- Carve in thin slices, parallel to the bone and serve.
Nutrition:
Carbs
1 g
Fat
26 g
Protein
59 g
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