There’s no special reason for this post, other than that I really wanted to eat lamb and had three legs in the freezer…so it was about time to use one of them. 😉
With all my meals, I try to incorporate a number of vegetables, not just one or two, and I also like to vary what we eat on a daily basis. At our Paleo table, we do eat potatoes, just in moderation and not so frequently. There is not “one fits all” Paleo lifestyle or diet out there, and we should each adapt our nutrition to what works for our body and exercise levels.
We both exercise on a regular basis, so a bit higher carb intake on certain days is not unhealthy for us. Plus, as I balanced it out with more vegetables, this meal was quite complete.
The lamb was delicious, by the way.. cooked to perfection, tender and juicy. Adjust the cooking time depending on your oven and the piece of meat that you use.
ROSEMARY-THYME ROASTED LEG OF LAMB
- 2kg fresh leg of lamb (or frozen and thawed)
- 2 tablespoons freshly ground rosemary (I eye-balled this and the thyme, but about 1 tablespoon of each, for each side)
- 2 tablespoons ground thyme
- 5-6 garlic cloves, minced
- 3-4 tablespoons butter
- sea salt, to taste
- vegetables (I used white potato, carrots and zucchini)
- Preheat the oven to 180C.
- Rinse the lamb and place in an oven proof dish. (I didn’t take any of the fat off, since I wanted to have more juices to cook the vegetables. However, if the leg has too much, cut some off, according to taste.)
- Sprinkle the rosemary, thyme and the garlic on both sides. Place the butter on the top side.
- Bake for 1 hour, turning over every 1/2 hour, and basting occasionally.
- Add the vegetables, depending on what you use and how long they need to be roasted. I used white potatoes, carrots and zucchini. So, I placed them in the last 35-40 minutes of baking.
- Bake the lamb an additional 20 minutes on each side, basting and turning the vegetables, as well.