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Ingredients:
- 5 lb semi-boneless leg of lamb
- 1/4 c. olive oil
- 1 tbsp curry powder
- 1/2 tsp ground cloves
- 10 cloves garlic, peeled
- 1/4 c. stone ground mustard
- 1/4 c. Italian parsley
- 1 tsp salt, plus more to taste
- pepper to taste
- aluminum foil
Instructions:
- Pull the lamb out of the refrigerator and sit on the counter for 1 hour.
- Preheat the oven’s broiler.
- Place the lamb on a rack over a roasting pan and generously season with salt and pepper to taste.
- Broil on a top rack for about 5 minutes per side.
- In the meantime, prepare the rub for the lamb: In a food processor, combine 1/4 c. olive oil, 1 tbsp curry powder, 1/2 tsp cloves, 10 peeled garlic cloves, 1/4 c. stone ground mustard, and 1/4 c. parsley, and 1 tsp salt.
- Blend into a paste.
- Remove the lamb from oven once browned on both sides.
- Reduce the oven temperature to 325’.
- Spread the paste all over the lamb and return to the roasting rack.
- Roast for 30 minutes.
- Remove from the oven and tent with foil.
- Cook for an additional 95 minutes for medium doneness.
- Remove from the oven and allow to rest for 10 minutes before carving.
Serves 6
Carbs: 2.5g per serving
Tips:
- We use a roasting pan with a rack like this one: http://amzn.to/2vPZPLu
- Here are general rules of thumb for cooking in case you need to adjust by weight:
- Cook under the broiler for 5 minutes per side regardless of the weight.
- To finish the lamb at 325’:
- cook 20 minutes per pound for medium-rare
- 25 minutes per pound for medium
- 30 minutes per pound for well done.
- To finish the lamb at 325’:
- Cook under the broiler for 5 minutes per side regardless of the weight.