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Cooking lamb can seem so intimidating but my Easy Slow Roast Leg of Lamb Recipe takes the guess work out of a delicious way to enjoy lamb at home. This tender, fall apart roast lamb paired with a delicious gluten-free, keto/low-carb gravy made from the pan drippings, too!

Why Should you eat Lamb?

Let’s start with the basics, why should YOU eat lamb?? Right?? I never ate lamb growing up. It wasn’t a meat that my family prepared or even ordered when we went to out to dinner.

Except for Gyros, I’ve always loved a lamb filled gyro.

Admittedly I only began enjoying lamb when my farmer-friend Kathy from Evans’ Knob Farm had fresh lamb from her farm for sale at the farmers market. I bluntly asked her about lamb, how to cook it, etc..

It was love at first lamb chop.

Lamb is a delicious and healthy red-meat from a young (1 year old) sheep. Older sheep can be eaten, but are called mutton. Younger animals have a milder flavor while older have a stronger flavor. Lamb and mutton are the same nutritionally and can be used interchangeably in most recipes, only mutton may need longer roasting times.

Lamb is a high-quality protein source, providing all nine essential amino acids your body needs. However, just like when choosing the healthiest beef, a Lamb/Sheep’s natural diet should be Grass not grains. Luckily, more lamb farmers raise on pasture making it easier to find.

What is the best way to Cook a Leg of Lamb?

While many will say that the proper way to enjoy a leg of lamb is a perfectly cooked medium rare. And while I’m not going to tell you that a rare leg of lamb isn’t delicious, HOWEVER for most home-cooks it’s simply too fussy.

The window of temperature for perfect cooking is so small and it’s so easy to ruin a splurge worthy cut of meat by over or under cooking it. Whereas gently slowing roasting a leg of lamb you can be sure that it’s always tender, juicy and cooked perfectly.

If you prefer that pink centered lamb learn How I cook Lamb Chops Perfectly Every time with Sous Vide

How to Slow Roast a Leg of Lamb?

Slow Roasting a leg of lamb is so easy. For this Keto Leg of Lamb recipe I used a combination of roasting and braising in the cooking process.

I start by rubbing my leg of lamb (roughly 4 pounds) with ghee and patting on a dry rub of seasonings.

Then I bake it (uncovered) in THIS Beautiful DUTCH OVEN  at 450 for 30 minutes. This high heat blast is done in place of browning it on the stove. It’s less fussy and less messy.

After your leg of lamb was browned in the oven, reduce the oven temp to 315 and remove the leg.

Add to your dutch oven (and browned leg of lamb) onions, garlic and bay leaves…

Then add liquids; chicken broth, lemon juice AND wine!

For this Easy Slow Roast Leg of Lamb, you can use all chicken broth if you want but TRUST me dry white wine will elevate the flavors to a restaurant quality leg of lamb.

Any DRY white wine that you enjoy drinking would be great in this recipe. Personally, I have been OBSESSED with this 2018 Field Theory Albariño, I have requested it the past few months as a part of my monthly Winc Wine Subscription.

It’s a sustainable wine that feels like a cross between a refreshing Sauvignon Blanc and a creamy Chardonnay, but its bright, aromatic flavors make it unique from any other white.

When you cook with wines that you enjoy drinking, you already know what wine to pair with the meal. Drink what is in the dish!

And don’t forget to add fresh thyme and oregano to your roast leg of lamb before covering it with a lid and putting it back into the oven for 3 hours (or until it’s tender)

After your roast is tender (almost falling apart) remove the lid and increase the heat to 425 for another 15 minutes to sear the top of your leg of lamb.

How to make Keto Low-Carb Gravy without Flour?

Carefully remove your leg of lamb from the dutch oven and pick out the bay leaves & fresh herbs (discard them). Pour all the remaining liquid and vegetables into your blender…

Add about a cup of heavy cream…  (or canned coconut milk if you are dairy-free)

Then puree it until smooth. Return it to the dutch oven over medium heat and simmer until thickened.

Serve the gravy over top of your Slow Roasted Leg of Lamb. To make it a low-carb meal add steamed broccoli on the side.

Can you cook a leg of lamb the day before?

One of my favorite reasons to cook a leg of lamb slow and low, is that it’s perfect to make it ahead of time. In fact, I think slow cooked leg of lamb tastes even better the next day, whether intentionally made ahead of time or simply as leftovers.

I call it the “Grandma-Effect.” There’s something magical that happens with some dishes like soups, stews and roasts when they rest for several hours (or even made a day ahead of time.) The flavors get better and the textures improve. Ray and I both noticed that the secret ingredient to many of our grandmother’s favorite dishes was that she made them early, not rushed at the last minute.

If you love lamb as much as I do, check out these recipes:

  • Spicy Lamb Chickpea Shawarma Stew {Gluten-Free}
  • Lamb, Butternut Squash, Kale Goulash {Paleo & Gluten-Free}
  • Greek Lamb Burger Bowls {Keto, Low-Carb & Primal}

Yours in Health,

Hayley RyczekHayley Ryczek

Easy Slow Roast Leg of Lamb

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Cooking lamb can seem so intimidating but my Easy Slow Roast Leg of Lamb Recipe takes the guess work out of a delicious (and healthy) way to enjoy lamb at home! 

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Prep Time: 5 minutesCook Time: 4 hours
Servings: 6 servings

Equipment

  • Enameled Cast Iron Dutch Oven

Ingredients

  • 3-4 pound leg of lamb
  • 1 tablespoon ghee
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 medium onion quartered
  • 4 cloves garlic
  • 2 medium bay leaves
  • 1 medium lemon(s) juiced
  • 2 cups dry white wine
  • 2 cups chicken bone broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano

For the Gravy

  • 1 cup Heavy Cream

Instructions

  • Preheat oven to 450
  • Combine sea salt, pepper, paprika, onion and garlic powders.
  • Rub leg of lamb with ghee. Cover with seasoning mix.
  • Bake seasoned leg of lamb, uncovered in a dutch oven for 30 mintues.
  • Remove lamb from oven, reduce heat to 315.
  • To the dutch oven add onion, garlic, wine, broth, bay leaves, lemon and fresh herbs.
  • Cover and bake for 2-3 hours or until the meat is tender.
  • Remove lid, increase heat to 400 and brown the top of the leg for 15 mintues.
  • Remove the leg from the dutch oven and pick out the fresh herbs and bay leaves.
  • Transfer pan drippings and vegetables to your blender. Add cream. Blend until smooth.
  • Return gravy to the dutch oven, simmer over medium heat until thickened.
  • Enjoy with steamed broccoil to make a meal.

Nutrition

Calories: 431kcal | Carbohydrates: 9g | Protein: 31g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 152mg | Sodium: 784mg | Potassium: 635mg | Fiber: 1g | Sugar: 2g | Vitamin A: 765IU | Vitamin C: 17.7mg | Calcium: 59mg | Iron: 3.3mg

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