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North African Spiced Leg of Lamb

Servings: 8


INGREDIENTS

  • 2.5 kg (5 1/2 lb) whole leg of Lamb
  • 60 g (4 tbsp)   North African Spiced Wet Rub  (use more if needed for larger leg roast)
  • 42 g (3 tbsp) Olive oil for BBQ version

DIRECTIONS

  • 1.   Place lamb in a large baking dish. Using a sharp paring knife, cut all the way around the bone

  • 2.   Spoon the marinade over all sides of the lamb leg. Place in a roasting pot and cover with lid. Marinate in the refrigerator for at least 3 hours, or preferably overnight

  • 3.   Remove the pot from the refrigerator and leave out until the leg of lamb comes to room temperature, about 1 hr, before roasting or grilling

  • 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.

MACRONUTRIENTS CHARTS

FYI

This is an amazingly flavorful and juicy way to roast or BBQ a whole leg of lamb. Traditionally, this lamb is served with a mint sauce. If you want to enjoy it with its best complement, make and serve with my
How to Make Keto Mint Salsa Verde

The serving sizes used for the vegetable sides were half servings of each of the

Bocconcini and Mixed Vegetables Salad
and the Green Beans Almondine (soon to be posted), and a full serving of the
Celeriac Puree
aka "Keto Mashed Potatoes."  

Recipe tags: African keto, African keto recipes, BBQ leg of lamb recipe, BBQ sauce, celiac diet recipes, Diabetic diet recipe, gluten free BBQ sauce, gluten free recipes, Irish spring lamb recipe, keto bbq sauce, keto diet, keto lamb recipes, keto meal prep, keto meals, keto meals and recipes, keto recipes, Keto roast lamb, ketomealsandrecipes, lamb recipes, low carb BBQ sauce, Low carb Roast lamb, New Zealand Spring Lamb, Paleo BBQ lamb recipe, Paleo leg of lamb recipe, Roast lamb recipe, Roast leg of lamb, Spring lamb recipe, Sugar free BBQ sauce
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  • author By Angela Wilkes
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  • Cuisine: African
  • Category: Lamb
  • Created: May 26, 2019

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