If lamb isn’t your favorite protein, this recipe for roast leg of lamb could convert you! Lemon, rosemary, and garlic provide maximum flavor for both the meat and for your choice of assorted root vegetables that roast alongside the meat, providing a nutrient-dense meal that would be perfect for a special occasion.
- 3 garlic cloves
- 1 tablespoon salt
- 2 tablespoons lemon zest, finely grated
- 4 tablespoons fresh rosemary leaves (divided)
- 2 tablespoons fresh lemon juice
- 4 tablespoons olive oil (divided)
- 1 whole bone in leg of lamb (4–5 pounds)
- 2 pounds root vegetables (see notes above for ideas, depending on your personal healing needs)
- In a small food processor, puree garlic, salt, lemon zest, and 3 tablespoons rosemary. Add lemon juice and 3 tablespoons olive oil and pulse to make a smooth paste.
- Make shallow cuts in meat about 1/2 inch apart. Rub paste all over meat, taking extra care to get it deeply into the cuts you made in the meat.
- Place in a shallow baking dish and cover. Marinate in refrigerator for up to 24 hours if possible.
- Remove from refrigerator 2 hours before you plan to start cooking.
- Preheat oven to 425 degrees F.
- Place lamb in large roasting pan and place in oven to roast for 15 minutes.
- Meanwhile, peel and cut vegetables into 2-3 inch chunks as necessary. Toss with 1 tablespoon oil and 1 tablespoon fresh rosemary leaves. Sprinkle with salt as desired.
- Remove lamb from oven and scatter vegetables in pan around it.
- Reduce oven temperature to 350 degrees F and roast for 40 minutes, or until temperature gets to 120-125 degrees F (medium rare).
- Remove from oven and roast rest for 20 minutes, then carve and serve.
- Category: Entree