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Recipe Category: Lunch-Dinner
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Leg Of Lamb Recipe
Keto Mediterranean Leg Of Lamb Recipe
Ingredients
- leg of lamb, with or without the bone in.
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) olive oil, divided
- 5 cloves garlic, crushed, divided
- 3 tablespoons (45 ml) lemon juice
- 1 tablespoon (3.6 g) dried rosemary
- 1 tablespoon (5.4 g) dried oregano
Method
- Place the leg of lamb in a pan large enough to hold it
- Combine the wine, 1/2 cup (120 ml) of the olive oil, 3 cloves of the garlic, and the lemon juice, rosemary, and oregano
- Pour this marinade over the lamb and let the lamb sit in it for at least 5 to 6 hours, turning it from time to time
- When the time comes to cook your lamb, preheat the oven to 425°F (220°C, or gas mark 7)
- Remove the meat from the marinade and place it on a rack in a roasting pan
- Leave the rosemary needles and bits of oregano clinging to it
- Combine the remaining olive oil and cloves of garlic and spoon this mixture over the lamb, coating the whole leg
- Position the leg with the fat side up and insert a meat thermometer deep into the center of the thickest part of the meat, but don’t let it touch the bone
- When the oven is up to temperature, put the roast in and set the timer for 10 minutes
- After 10 minutes, turn the oven down to 350°F (180°C, or gas mark 4) and roast for about 30 minutes per pound of meat or until the meat thermometer registers 170 to 180°F (77 to 82°C)
- Remove the lamb from the oven and let it sit for 15 to 20 minutes before carving
Makes 3 servings per pound
- Each with no carbohydrates or fiber to speak of, and about 21 grams of protein
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