High Protein Rosemary Garlic Leg of Lamb for a Small Thanksgiving — 40g Protein
Leg of lamb with a rosemary, garlic, lemon and Dijon rub. 40g protein — 2 hours 15 minutes, serves 6.
Equipment
- A stainless steel roasting pan with a rack for roasting the lamb so the crust stays crisp
- An instant-read meat thermometer for hitting medium-rare
- A sharp carving knife for slicing the roast cleanly
- Kitchen twine (if boneless) for tying the roast so it cooks evenly
Ingredients
- 1.8 kg leg of lamb about 4 lb, bone-in or boneless, trimmed
- 6 garlic cloves minced
- 3 tbsp fresh rosemary finely chopped, plus sprigs to serve
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 lemon zested and juiced
- 1 tsp coarse sea salt
- 1 tsp black pepper freshly ground
- 1 tsp dried oregano
Instructions
- Take the leg of lamb out of the fridge 30 minutes before cooking and pat it dry with paper towels. If boneless, tie it with kitchen twine at 5 cm intervals so it holds an even shape. Score the fat in a shallow diamond pattern.
- Mix the garlic, rosemary, olive oil, Dijon mustard, lemon zest, lemon juice, salt, pepper and oregano into a thick paste.
- Rub the paste all over the leg of lamb and leave it for 15 minutes while the oven heats.
- Heat the oven to 200°C (400°F). Place the lamb on the rack in the roasting pan and roast for 1 hour 45 minutes to 1 hour 55 minutes, until an instant-read thermometer reads 57°C (135°F) in the thickest part for medium-rare.
- Rest the lamb on a board, tented loosely with foil, for 15 minutes. The temperature will rise a few degrees as it rests — this is part of the cooking, not a pause.
- Slice thinly against the grain and serve on a platter with rosemary sprigs, spooning the pan juices over the top.
Notes
Pull the roast 3 degrees early — it rises while resting. Rest 15 minutes before slicing. Keeps 3 days refrigerated.