Paleo Gluten Free Roast Leg of Lamb with Garlic and Rosemary
Total time2 hr 20 min
Prep time20 min
Cook time1 hr 30 min
4.9(9)
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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
- 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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