Butterflied leg of lamb roasted with ginger and garlic (recipe)
| Butterflied leg of lamb roasted with ginger and garlic (recipe) | |
|---|---|
| Name | Butterflied leg of lamb roasted with ginger and garlic |
| Ingredients | Extra virgin olive oil • Rosemary • Fresh ginger • Garlic • Kosher salt • Fresh ground black pepper • Leg of lamb |
| Cooktime (in hours) | 6 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 6.5 |
| Keto friendliness | Keto friendly |
| Calories | 893.1 |
| Fat | 63.7 |
| Protein | 73.9 |
| Carbohydrate | 1.3 |
| Fiber | 0.3 |
| Net carbohydrates | 1 |
| Sugar | 0.1 |
| Saturated fat | 24.4 |
| Cholesterol (mg) | 265.9 |
| Sodium | 1099.4 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Butterflied leg of lamb roasted with ginger and garlic (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Butterflied leg of lamb roasted with ginger and garlic (recipe) image(external)
Recipe instructions
- Put the oil in a small pan over medium heat. When hot add the rosemary, ginger, garlic, 3 teaspoons of the salt, and pepper. Sautv for 1 minute, then remove from the heat. Allow the mixture to cool, then rub the paste into the lamb. Cover loosely and refrigerate for at least 4 and up to 24 hours.
- Take the lamb out of the fridge 2 hours before cooking. Position a rack in the upper third of the oven and preheat to 400 8F.
- Set a large nonstick saucepan over high heat and heat the pan for 2 minutes. Keeping the heat high, sear the lamb on both sides in batches. Scrape any scraps of rosemary and ginger in the saucepan onto the seared meat after each batch.
- Arrange the lamb on a sheet pan and put in the oven to roast. Start checking the smaller pieces for doneness after 10 minutes. The largest piece will take about 20 minutes. If you have a meat thermometer, use it now. My thermometer broke about 6 years ago (memo from the school of antique cooking habits) so I use a metal trussing skewer. I stick the skewer into the center of the meat, wait 5 seconds, then touch the skewer to my cheek. If the metal is warm, the meat is done. This trick caused an uproar of consternation in the catering office, prompting a chorus of \How warm?\ -- so maybe a meat thermometer is the way to go. Aim for 350 8F.
-
Allow the lamb to rest for 20 minutes. Thinly slice and serve warm or at room temperature.
Food tags
Meat, European, Very Low Carbs, High Protein, Spring, Summer
Butterflied leg of lamb roasted with ginger and garlic (recipe) details
Time:
Prep Time in Hours and Mins:6H30M
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Contributors: Prab R. Tumpati, MD
