Rosemary and Garlic Roast Lamb

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This is a classic roast lamb and has always been one of my favourite ways of making it. It’s also one of my all-time favourite meals and my absolute favourite roast, love my lamb! This was Caleb’s first time eating roast lamb and he went absolutely mad over it!

It was so adorable and satisfying to hear his happy exclamations as he stuffed his face and said how much he loved it. He actually asked me to teach him how to make it so ‘I can always have roast lamb when I grow up!’ I absolutely love that, especially in a society where people are cooking less and less for themselves. I definitely think it’s a life skill that everyone should learn!

I used to serve this Rosemary and Garlic Roast Lamb with roast potatoes and pumpkin. You can still have some pumpkin as long as it’s not the butternut kind (very high carbs), kent and jap are good varieties and green beans would be lovely too. I often have this now with just a side salad but in winter you sometimes want something a bit heartier!

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Rosemary and Garlic Roast Lamb

An easy but delicious roast lamb leg flavoured with rosemary and garlic.

Course Dinner, Lunch, Main Course

Cuisine Australian, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword keto lamb recipes, keto winter warmers, lchf lamb recipes, low carb lamb recipes, low carb nikki, low carb winter warmers, paleo lamb recipes, rosemary and garlic roast lamb

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 6

Calories 619.9kcal

Ingredients

• 2 kg bone in lamb leg roast
• 1 bunch of fresh rosemary
• 1 head of garlic
• 2 tbsp olive oil
• salt
• pepper

Instructions

• Heat oven to 220C and take apart the garlic cloves, leaving the skin on. Make a bed of rosemary and garlic cloves in a roasting pan for the lamb.
• Truss (tie) your lamb if preferred, spray with olive oil and season with salt and pepper.
• Place lamb leg on your garlic and rosemary bed and roast for 20 minutes. Reduce temperature to 180C and roast another 1 hour 40 minutes.
• Remove and cover with foil, set aside for 20 minutes to rest. Carve and serve with pan juices poured over.
  

Notes

Net Carbs - 0g

Nutrition

Calories: 619.9kcal | Protein: 65.4g | Fat: 37.8g