French · Dinner
French Roast Leg of Lamb (Keto)
Roasted bone-in lamb leg portion rubbed with garlic, rosemary and thyme, finished with a red wine and Dijon pan jus and served alongside garlic-butter roasted cauliflower. Low in net carbs and moderate in protein, the dish leans on olive oil and lamb fat for its richness, with no bread, potato or grain on the plate.
$8
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
588Calories
48.8gProtein
39.2gFat
8.7gCarbs
2gSugar
2.8gFiber
1089mgSodium
198mgChol
16.9gSat Fat
840mgPotassium
92mgCalcium
5mgIron
3.3mcgVitamin B12
37mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Pat the lamb leg dry, then make small slits across the fat cap and insert the garlic slivers just beneath the surface.
2
Rub
Mix the rosemary, thyme, olive oil, salt and pepper, then coat the lamb evenly with the mixture.
3
Roast
Set the lamb on a rack in a roasting tray and roast at 425°F (220°C) for 35 to 40 minutes until a thermometer reads 130°F (54°C) for medium-rare.
4
Rest
Transfer the lamb to a board and rest loosely tented with foil for 15 minutes so juices redistribute and the centre stays pink.
5
Deglaze
Pour off excess fat from the tray, place over medium heat, pour in the red wine and scrape up browned bits for 1 minute until the wine reduces by half.
6
Reduce
Stir in the beef stock, Dijon mustard and red wine vinegar, then simmer over medium-low heat for 3 to 4 minutes until the jus thickens and coats the back of a spoon.
7
Finish
Whisk the remaining butter into the jus off the heat until glossy and slightly emulsified.
8
Roast
Toss the cauliflower florets with butter and a pinch of salt, scatter around the lamb on the tray for the last 20 minutes of roasting until edges turn golden brown.
9
Plate
Carve the rested lamb into slices, arrange next to the roasted cauliflower, spoon the jus over the top and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g, bone-in lamb leg
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g cauliflower florets
- 2 tbsp2 tbsp butter
- 4 tbsp60ml red wine
- 4 tbsp60ml beef stock
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp red wine vinegar
- 2 tsp2 tsp fresh parsley
