Mediterranean Leg of Lamb Recipe - Low Carb & Healthy
Low carb recipe for Mediterranean Leg of Lamb which belongs to the Pork and Lamb recipe category.
- Leg of lamb, with or without the bone in
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) olive oil, divided
- 5 cloves garlic, crushed, divided
- 3 tablespoons (45 ml) lemon juice
- 1 tablespoon (3.6 g) dried rosemary
- 1 tablespoon (5.4 g) dried oregano
Place the leg of lamb in a pan large enough to hold it.
Combine the wine, cup (120 ml) of the olive oil, 3 cloves of the garlic, and the lemon juice, rosemary, and oregano.
Pour this marinade over the lamb and let the lamb sit in it for at least 5 to 6 hours, turning it from time to time.
When the time comes to cook your lamb, preheat the oven to 425F (220C, or gas mark 7).
Remove the meat from the marinade and place it on a rack in a roasting pan.
Leave the rosemary needles and bits of oregano clinging to it.
Combine the remaining olive oil and cloves of garlic and spoon this mixture over the lamb, coating the whole leg.
Position the leg with the fat side up and insert a meat thermometer deep into the center of the thickest part of the meat, but don't let it touch the bone.
When the oven is up to temperature, put the roast in and set the timer for 10 minutes.
After 10 minutes, turn the oven down to 350F (180C, or gas mark 4) and roast for about 30 minutes per pound of meat or until the meat thermometer registers 170 to 180F (77 to 82C).
Remove the lamb from the oven and let it sit for 15 to 20 minutes before carving.
3 servings per pound
Each with no carbohydrates or fiber to speak of, and about 21 grams of protein.