Leg of lamb with garlic, mint, dijon (recipe)

Leg of lamb with garlic, mint, dijon (recipe)
Name	Leg of lamb with garlic, mint, dijon
Ingredients	Dijon mustard • Garlic cloves • Of fresh mint • Salt • Black pepper • Leg of lamb
Cooktime (in hours)	1.5
Preptime (in hours)	1
Totaltime (in hours)	2.5
Keto friendliness	Keto friendly
Calories	466.8
Fat	30.9
Protein	42.7
Carbohydrate	1.9
Fiber	0.3
Net carbohydrates	1.6
Sugar	0.3
Saturated fat	13.2
Cholesterol (mg)	152
Sodium	508.1
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Leg of lamb with garlic, mint, dijon (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

Recipe instructions

1. In a mini food processor, pulverize all of the ingredients, except the lamb, into a smooth, somewhat runny paste.
2. If your lamb leg isn't boned, remove all but the shank bone (lowest). There are some decent boning instructions and diagrams on the internet if you, like me, are new to this procedure.
3. Lay open the upper, meaty, sirloin portion of the lamb leg and rub the spice paste mixture into any and all crevices and flaps.
4. Using kitchen twine, shape the uppper portion into a compact roast--in my case I tied it about 5 times across the leg and 3 times lengthwise. I anchored the lengthwise threads by pushing them through a hole in the muscle attached to the shank (this is a testimony as to how much I hacked it up trying to get the bones out!).
5. Once it is all tied, roast-like, smear the spice paste all over the outside of the meat.
6. Wrap in plastic wrap and refrigerate overnight.
7. Remove lamb from refrigerator and allow to come to room temperature while you preheat the oven to 400 degrees.
8. Position two racks in the upper third of the oven. When oven has come to temperature, oil the top rack, slide a rimmed baking sheet onto the bottom rack and drop the lamb onto the oiled rack. I guess you could use a roasting pan with a rack in it, but I don't have one.
9. Check after about 20 minutes, if outside is browning too quickly, lay a piece of aluminum foil over it or flip it over or both.
10. Roast until internal temperature reaches 140 degrees.
11. Let rest 15 minutes before carving.
12. My 4 to 5 pound lamb leg took about an hour and a half to reach the proper internal temperature.
    
    Food tags
    Meat,

Leg of lamb with garlic, mint, dijon (recipe) details

Time:
Prep Time in Hours and Mins:2H30M

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