4. OVEN Roasting: Preheat oven to 188 – 190 C or 370 F. Roast with the lid on for about 1 1/2 hrs. Baste both sides with the drippings. Return to oven, uncovered, and bake for about 30 minutes until the meat is medium to medium rare internally. If using a meat thermometer, roast to an internal temperature of the lamb, read with an instant-read thermometer (inserted 2 inches (5 cm) deep into the thickest part of the meat) indicating an internal temperature of 135°F (57°C)
5. BBQ Method ONLY: Set up your barbecue for indirect grilling by turning the outside 2 burners to medium-high and leaving the center burner off. Remove lamb from baking dish and save any marinade. Place the lamb on one of the outer 2 burners over direct heat. Sear until deep brown and crisp, about 3 minutes per side. Rotate until all sides are seared. Move the lamb, fat-side up, into the centre of the barbecue over indirect heat. Close lid of barbecue and adjust burners to maintain a temperature of 325° to 350°F (160° to 180°C). Refrain from opening and closing the barbecue as much as possible. Cook lamb until an instant-read thermometer inserted 2 inches (5 cm) deep into the thickest part of the meat registers 135°F (57°C), about 1 hour and 30 minutes
6. Remove the meat from the oven or BBQ and let rest at least 20 – 30 minutes. The meat will continue to cook once removed from the oven or BBQ. A temperature of 145°F (63°C), will result in a medium-rare doneness. Slice thinly when ready to serve, along with Keto Mint Salsa Verde Sauce.
The serving sizes used for the vegetable sides were half servings of each of theand the Green Beans Almondine (soon to be posted), and a full serving of the aka "Keto Mashed Potatoes."