Low Sodium Garlic & Rosemary Roast Leg of Lamb

Total time2 hr 50 min

Prep time20 min

Cook time2 hr

Low Sodium Garlic & Rosemary Roast Leg of Lamb

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Ingredients

6 servings

1 bone-in leg of lamb (about 6–7 lb), trimmed of excess fat
6 cloves garlic, peeled and halved lengthwise
Spice World Garlic Minced Squeeze - 9.5 Oz Spice World Minced Garlic, 4.5 Oz Fresh Garlic Badia Garlic Minced in Olive Oil - 8 Oz Goya Garlic Minced Jar - 4.5 Oz
See all
6 sprigs fresh rosemary, plus 2 tbsp leaves stripped and finely chopped
3 tbsp olive oil
1 ½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp ground turmeric
½ tsp ground ginger
2 tbsp fresh lemon juice
1 cup bone broth (homemade or aip-compliant brand)
1 medium yellow onion, cut into thick wedges

For serving

lemon wedges, for serving (optional)
fresh rosemary sprigs, for serving (optional)

Instructions

1
Remove the lamb from the refrigerator 30 minutes before roasting to take the chill off. Preheat the oven to 425°F (220°C).
2
In a small bowl, stir together the olive oil, chopped rosemary, salt, turmeric, ginger, and lemon juice until combined into a paste.

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