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Crusted leg of lamb

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Ingredients

Scale
  • 1 leg of lamb, bone removed and butterfly cut
  • 3 tbsp. butter
  • 1 cup almond flour or finely chopped almonds
  • 3 cloves garlic, peeled and chopped
  • 3 cloves garlic, peeled and cut length wise in 4 pcs.
  • ½ cup mint leaves, chopped
  • 1/2 cup thyme leaves, chopped
  • 1/4 fresh parsley
  • ½ tsp. sea salt
  • ¼ tsp. pepper
  • 5 tbsp. olive oil
  • 6 cups root vegetables (carrots, onion, celery, etc.)
  • 1/2 cup dry red wine (cabernet, merlot or pinot) (optional for sauce)
  • 1/2 cup bone broth (optional for sauce)
  • 1/4 cup heavy cream or coconut cream (optional for sauce)

Instructions

  1. Remove the roast from the refrigerator about 30 minutes prior to cooking and let rest.
  2. Preheat the oven at 425 F.
  3. Open out the roast. Cut several lengths of butcher string and have it ready.
  4. To prepare the crust, mix the almonds, mints, thyme, parsley, sea salt, pepper and 3 garlic cloves chopped and mix well.
  5. Season the inside and outside of roast with plenty of salt.
  6. With a knife create opening in the top of roast to insert length wise cut garlic cloves.
  7. Spread a thin layer of crust mixture in the inside of the roast, roll up and tie well at intervals.
  8. Use the rest of the crust and cover the outside of the roast on all sides.
  9. Place the roast in a roasting pan on a bed of root vegetables.
  10. Baked at 425 F for 20 minutes then reduce the heat to 350 F for 1 hour until internal temperature reaches 140-160 F. Let sit for 20 mins. covered before serving.
  11. While the roast is resting you can make the sauce (optional).
  12. Place the roasting pan on the stove over medium-low heat and add 1/2 cup of dry red wine and let simmer for 10-12 minutes while scrapping the bottom of the pan to get all the meat bits.
  13. Add bone broth and simmer for another 5 minutes.
  14. Using a sifter strain the sauce disposing of the root vegetables and put the sauce in a small sauce pan.
  15. Add the coconut cream or the heavy cream and bring to a boil. Remove from the heat and set aside.
  16. Slice the roast in ¼ inch slices and serve immediately.
  17. Enjoy!

Nutrition

Find it online: https://www.stephaniedodier.com/healthy-leg-of-lamb-recipe/

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