Roasted Leg of Lamb is a traditional Easter dinner and I wanted to really go all out this year. So much so that this is actually the second Easter meal I made in the same weekend 🙂 If you were paying attention, I actually made a Bourbon Glazed Ham for the second Easter meal on Sunday and I made this Roasted Leg of Lamb on the Friday before Easter. I decided to get cute and made a side of Deviled Egg Chicks (just deviled eggs with faces) along with Duchess Jicama.

As you can see, it turned out awesome! The meat was perfectly cooked and the sides worked out really well!

This recipe starts with the meat. Its a boneless leg of lamb. Luckily it was on sale which helped the wallet a bit given the expensive nature of lamb. The first issue on this roast was the thick layer of fat on one side. You want to take a really sharp knife and carve all but a thin layer of the fat off. I know this sounds weird since you want fat on a keto diet. However this thick of a layer of fat won’t melt during the cooking and you’ll end up with a grisly piece of fat. I also took this time to score the meat. This allows the fat to melt into the meat and also a nice place to rub in the spices.

Speaking of spices, throw them all in a small bowl and mix them together. Then, coat both the top and the bottom with the spices. Really work it into the nooks and crannies of meat. Since this is a boneless piece, there should be lots of places to rub the spices. Speaking of boneless, we’re going to need to truss this baby up. Use some trussing twine to tie a series of half hitches along the roast, about every inch or so. Since this is off the bone we want to keep the roast together over the course of the cooking in the oven.

Place the Leg of Lamb in a roasting pan and let her roast! I can tell you how long I cooked it for, but in reality your oven and roast will be different. The only real way to know is to get a high quality thermometer and measure the temperature. In general the roast will rise in temperature an additional 5 degrees after it rests. I was aiming for medium rare which is 140-150 degrees so this was perfect.

After it rests, remove the trussing twine with some scissors. Then slice it! As you can see, it turned out perfectly medium rare (and awesome)!

Now let’s do something with those juices. Take the pan and place it over the burner.

Add some wine to the pan to deglaze it.

Then pour the juices into a small pan and add the butter. Simmer the liquid until it reduces by half to make the au jus. And there you go! Perfectly cooked Roasted Leg of Lamb!

