Herbed Lamb Roast

This spring classic marinated in aromatic fresh herbs and garlic is easy to work with and ideal for smaller Easter gatherings.

Cook Time1 30

Marinating Time1

Total Time1 1 30

Course: Main Dish

Keyword: Beef Soup Base, Chef Taffiny Elrod

Keto Chow Flavor: Beef Soup Base

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 442.4kcal

Author: Taffiny Elrod

Ingredients

Lamb

4 cloves of garlic
2 Tbsp. extra virgin olive oil
1 tsp. salt
2 Tbsp. minced, fresh mint leaves (keep the stems)
zest of 1 lemon
1 tsp. dried oregano
1/2 tsp. ground black pepper
1/2 tsp. paprika
2-3 lb. boneless leg of lamb roast, rolled and tied*
sprigs fresh rosemary
sprigs fresh thyme

Roast

1 Tbsp. olive oil
1 large stalk celery, chopped into large pieces
1 medium parsnip, peeled and chopped into large pieces
1 medium leek, cut in half lengthwised and cut into large pieces
1 cup beef or chicken stock
1 serving Beef Soup Base Keto Chow
1-2 tsp. red wine vinegar
salt and pepper to taste

Instructions

To make the marinade, crush one clove of garlic and mix it with the olive oil, fresh mint leaves, lemon zest, oregano, salt, black pepper, and paprika in a small bowl.
Place the leg of lamb in a dish or container and rub the marinade all over, into the flesh as much as possible.
Cut the remaining three garlic cloves in half lengthwise.
Using a small paring knife make four to six holes in the roast, twisting the blade if necessary to make a hole large enough.
Place a piece of garlic, a sprig of thyme, a sprig of rosemary, and the stems from the mint leaves into the holes.
Cover the roast loosely and refrigerate 24-48 hours.
When you are ready to cook the roast preheat the oven to 425℉ and allow the roast to come to room temperature for approximately 20 minutes.
Oil the bottom of a roasting pan or large skillet with the olive oil and spread the celery, parsnips, and leek to catch the juices of the roasting lamb.
Place the lamb on a rack over the vegetables, or place it directly on the vegetables so that it isn’t touching the pan.
Place the roast in the oven and lower the temperature to 350℉. Cook for 80-90 minutes, or until the lamb reaches 130℉.
When it is cooked, place on a carving board, covered loosely with foil to rest for ten minutes.
While the lamb rests, make the sauce. Heat the skillet with the vegetables still in it over medium heat and add the stock, using a wooden spoon to scrape up flavor from the bottom of the pan. Press the vegetables to get any juices out of them as you stir.
Mix the Keto Chow into the sauce and allow it to thicken. Taste the sauce and add vinegar, salt, and pepper as needed.
Strain through a sieve into a gravy boat. Discard the solids.
Cut the string from the lamb roast. Remove any herb stems still in the roast, but leave the garlic. Slice the roast into portions and serve with warm gravy.

Notes

*If your lamb isn’t already rolled and tied, you can ask your butcher to do it for you. Or spread the marinade on the inside of the leg of lamb before you roll it and tie it with butcher’s twine yourself.

Nutrition