Budget Ketovore: New Year’s Lamb Leg/Roast

by Kim Andersen

Hi Friends,

Want something spectacular for your New Year’s feast, but is so easy you won’t believe it. Try doing a lamb roast or lamb leg. You can prepare it a day ahead, if you want, or prepare and pop into your hot oven the same day. Prep takes about 45 minutes from start to finish. Enjoy!  Kim

TOTAL NET CARBS FOR ENTIRE BATCH: 12

Ingredient list follows directions

How to make it:

1.Make note of the weight of your lamb for cooking time. Leaving the netting on for de-legged roasts, remove your roast/leg from its bag (retaining all the blood in a cup) and place it in your casserole dish. Now, peel and cut-up the garlic into ½” pieces. Break rosemary sprigs into 1” pieces.

2.Begin by making a deep pocket into the lamb. It should be deep and wide enough to stuff the garlic cube and then the rosemary into. The rosemary will stick out a bit but get the garlic deep into the meat. Space incisions about 3/4" apart.

3.After you have prepared the top, flip over the lamb and do the bottom. Don’t forget the sides. If I run out of garlic or rosemary I just stuff with what I have and call it a day. So long as you got the top done, your good.

4.The next step is to pour the blood over the top of the lamb and salt and pepper to your liking. Lamb can take a good amount of pepper and salt.

5.The last step is to add some water to make your gravy and prevent the lamb from scorching. Don’t pour it over the lamb, but instead into a corner to prevent your spices washing off the meat. The amount of water needed will depend on the size of the lamb and how much gravy you want. I generally add about 3/4c, then more later if I want more gravy after it has cooked, but your lamb will also produce a lot of juice as it cooks, so take that into consideration.

6.Now, completely cover your lamb to hold in moisture for a tender result. Remove the cover 15 minutes before done time to brown the outside. This is not necessary, if you want a soft versus hard outer coating. I find the roast doesn’t really need to be browned.

7.Place into a hot oven. I like 300’ for about 1 ½ hours. Go online to see how long your size of lamb will take and what temperature you want. The lower the longer it takes to cook, but if you have the time go for it. It is really tasty when it is cooked slowly. Lamb roasts can take longer because they are denser, but double check online.

8.After your lamb is cooked take it out of the oven and let it sit covered for a minimum of 10 minutes. This allows the juices to settle so the entire lamb is juicy, not just the inside. Don’t skip this step. It makes all the difference.

9.Slice and serve. Be sure to scrape all the gravy drippings from the casserole dish before pouring into a gravy boat, or over the platter of sliced lamb. If you need more gravy, add more water and taste to see if the gravy needs some salt. Do not thicken gravy with starch, flour or anything. Lamb gravy is best as au jus gravy.

Cooked lamb will keep up to a week in the fridge, but also makes amazing soup or stew, if you have the bone. Enjoy.

Will need:

1                             Lamb Roast/Leg, room temperature

1                            Entire Bulb of Garlic (about 12 cloves)

3-5                        Sprigs of Rosemary (about 24 small 1” pieces broken up)

1tsp                       Salt

1tsp                       Pepper, black

Tools:

  • casserole dish
  • small pairing knife to make cuts
  • tin foil
  • small bowl for water
  • cup to hold blood

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