American · Dinner
Roast Leg of Lamb (Keto)
Bone-in leg of lamb rubbed with garlic, rosemary, and thyme, roasted until the exterior crisps and interior reaches pink doneness. Basted in its own drippings and finished with olive oil. Served alongside roasted brussels sprouts and pan juices for a low-carb, protein-rich plate.
$10
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
706Calories
57.2gProtein
48.8gFat
12.8gCarbs
2.8gSugar
4.2gFiber
1408mgSodium
264mgChol
18.6gSat Fat
968mgPotassium
128mgCalcium
3.4mgIron
2.1mcgVitamin B12
84mgVitamin C
low-carb
gluten-free
egg-free
protein-rich
keto
main-event
Instructions
1
Prep
Pat the lamb dry, pierce the surface, push in garlic slivers, and rub with olive oil, rosemary, thyme, salt, and pepper.
2
Roast
Set the lamb on a rack in a tin and roast at high 425F heat for 20 minutes until the surface browns and sizzles.
3
Roast
Drop the oven to moderate 325F and roast 55 minutes until a thermometer in the thickest part reads 130F and juices run faintly pink.
4
Roast
Scatter halved brussels sprouts around the lamb for the final 20 minutes at 325F until their edges char and a knife slides through easily.
5
Plate
Rest the carved lamb tented under foil, then pile roasted sprouts alongside and spoon over the pan juices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in leg of lamb
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 4 tsp4 tsp fresh thyme leaves
- 2 tbsp30ml olive oil
- 11 oz311g brussels sprouts
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
