Italian · Dinner
Roast Leg of Lamb with Rosemary (Keto)
Bone-in lamb leg roasted with rosemary, garlic, and lemon zest until the fat cap crisps and the centre stays pink. Finished with a pan sauce of butter and beef stock, served with roasted fennel and cauliflower mash.
$10
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
544Calories
38.4gProtein
39.7gFat
12.8gCarbs
4.2gSugar
4.8gFiber
1240mgSodium
181mgChol
18.9gSat Fat
875mgPotassium
185mgCalcium
3.5mgIron
2.7mcgVitamin B12
32mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Pat the lamb dry, rub evenly with rosemary, garlic, lemon zest, salt, black pepper, and olive oil.
2
Roast
Place lamb fat-side up on a tray at 425°F (220°C) for 25–30 minutes until fat is deeply browned and internal temperature reaches 130°F (54°C).
3
Rest
Transfer lamb to a plate loosely covered for 8–10 minutes until internal temperature climbs to 135°F (57°C).
4
Roast
Toss fennel and cauliflower with tray drippings; roast at 425°F (220°C) for 15–20 minutes until fennel caramelizes and cauliflower is fork-tender.
5
Plate
Slice lamb against the grain and arrange with mashed cauliflower, roasted fennel, and pan jus made by deglazing with beef stock and whisking in butter.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in leg of lamb
- 2 tbsp2 tbsp rosemary
- 4 cloves4 cloves garlic
- 1 tsp1 tsp lemon zest
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp56g butter
- 44 fl oz (120ml) beef stock
- 7 oz200g fennel bulb
- 7 oz200g cauliflower
- 2 tbsp30g heavy cream
- 2 tbsp2 tbsp Parmesan
