Slow roasting the leg of lamb creates a moist and tender roast. Top it with a drizzle of coconut aminos to add a slight sweet and salty touch OR lemon juice for a burst of freshness and this dish won’t fail to impress guests. This roast is great served with a side of cheesy garlic potatoes, steamed buttered broccoli, or a huge spring salad.
4 lbs Thistle Byre Farm leg of lamb, bone in (see note 1 below)
4 Silverthorn garlic cloves, finely grated
2 Silverthorn sweet onions, finely grated (see note 2 below)
2 Silverthorn carrots, finely grated
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
himalayan salt & ground pepper
coconut aminos OR lemon juice
Remove lamb from packaging and generously rub himalayan salt and a bit of ground pepper all over the outside of the lamb.
Then combine the grated onions, carrots, garlic and seasonings. Use the vegetable mixture to massage all over the roast.
After massage, cover all sides of lamb with the mixture, place and cover in roasting pan or wrap and refrigerate overnight (do not skip this step).
The next day- preheat oven to 300 degrees F. Cook lamb covered for 1.5 hours.
After 1.5 hours remove covering and continue to cooking lamb, spooning the broth created from the lamb over the roast every 20-30 minutes to keep it moist. Add a bit of water into the bottom of pan if needed, to keep anything from burning.
Continue cooking lamb until internal temperature reaches 160 degrees F.
Once internal temperature is reached, broil the top of the lamb to create a slight caramelization- dark brown in color, but not burnt.
Remove lamb from oven, slice, drizzle the remainder of the broth over the lamb cuts and top the lamb slices with drizzles of coconut aminos OR lemon juice if desired.
Serve and enjoy!
1. If your leg of lamb weighs around 2lbs instead of 4lbs, and you would like 6 servings- use two, 2lbs leg of lamb and split the vegetable mixture in half between the two. Then continue following the rest of the directions.
2. I used a food processor to grate all vegetables