Mold Detox Friendly Gluten Free Roast Leg of Lamb with Garlic and Rosemary
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Learn more →Ingredients
6 servings
- 1 bone-in leg of lamb (6–7 lb), trimmed of excess fat
- 6 cloves garlic, peeled and cut into thin slivers
- 6 sprigs fresh rosemary, needles stripped and roughly chopped, plus 4 whole sprigs for the pan
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tsp dried oregano
- 1 lemon, zested and halved
For the pan jus
- 1 cup low-sodium chicken broth or lamb broth
- 1 tbsp fresh lemon juice (from the halved lemon above)
Instructions
- 1
Remove the lamb from the refrigerator 30 minutes before roasting to take the chill off. Heat the oven to 425°F (220°C).
- 2
In a small bowl, combine the chopped rosemary needles, lemon zest, dried oregano, kosher salt, black pepper, and 2 tablespoons of the olive oil to form a paste.
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