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Easter Weekend: Herb-Encrusted Leg of Lamb
- 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.
*If your vegetables aren't quite cooked through (depending on the thickness of your sweet potato) leave them in the oven to roast while your lamb is resting. **My TOTAL cook time for my lamb (which was 4.56lbs) was 2 hours and it was around medium, instead of medium rare like I would like.