I don’t care if you celebrate Easter or not, I’m posting this recipe for Easter because at least one of my readers will celebrate this holiday on Sunday. If not, why wouldn’t you cook a leg of lamb just because? It’s delicious, makes your house smell delicious, then YOU smell delicious. WINNING. I still smelled like lamb the next day after making this recipe. Maybe I should wash my hair more. Just an assumption.
Wanna know something cool? Of course you do. I think I officially learned how to properly squat. After 2 years of CrossFit, TWO DAMN YEARS, I think my body is finally understanding how to move properly. The other day I did a strength session with front squats then a wod with back squats and I actually felt it in my butt for the first time. Never, seriously never, have I felt squats in my butt. Fingers crossed my butt becomes increasingly more taut now that I know how to squat. My friend Sergio told me that we have to do something 5,000-7,000 times to become efficient at that movement. That’s probably why I’m so good at eating. My chewing mechanics must be unreal.
I made my Blueberry Pumpkin Pie Protein Shake the other day…but I made it with strawberries….it was stupid delicious. Thank you Laura for being a genius. You should try it. Seriously.
I named my leg of lamb. I’ve never made my own lamb, let alone a whole leg of lamb. So I had to make it less intimidating. So I named my leg. Henry. Isn’t that cute? Wow. I’m that guy right now. That creepy guy. I’m done.
- 4-5lb leg of lamb, bone-in
- 2 heads of garlic, 1/4 inch of top end removed to show the individual cloves
- 2 sweet potatoes, diced
- 2 apples, cored and diced
- 1 large red onion, roughly chopped
- 5-6 tablespoons dijon mustard
- 1 cup almond flour/meal
- 1/4 cup olive oil
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 tablespoon garlic powder
- salt and pepper, to taste
- extra olive oil to top veggies with
- Preheat an oven to 400 degrees.
- Pat the lamb dry with a paper towel. Sprinkle salt and pepper on it and let it sit for 30 minutes or so to come to room temperature.
- In a bowl, stir together the almond flour, all your chopped herbs, garlic powder, olive oil, and salt and pepper.
- Coat the lamb on all sides with the mustard.
- Use a basting brush to spread the herb mixture on the underside of the lamb. Place the lamb on a rack in a large roasting pan, fat side up. Pack the remaining herb mixture on the top and sides of the lamb.
- Place pan in the oven to roast for 30 minutes at 400 degrees.
- Then, reduce the oven temperature to 350 degrees, add your vegetables to the roasting pan around the lamb, sprinkle with olive oil and salt and pepper, and continue roasting until your thermometer inserted into the thickest part of the meat, away from the bone, registers 130 degrees for medium-rare, 1.25 to 1.5 hours.
- After the lamb is done cooking, place on cutting board and cover loosely with aluminum foil and let rest for 20 minutes.
- Carve and eat!
- Squeeze your roasted garlic on top of your lamb and veggies for extra flavor! And bad breath.