Mary had a little lamb and it was delicious…

So if you don’t already follow this lady’s blog I suggest you do because so far I have not been disappointed by any of her recipes. Here is her Herb Crusted Leg of Lamb recipe I cooked this last night and it was fantastic. It was given a Paleo Pin-up, Semi Paleo Gidget and Non-Caveman approval.

Like I said before I am lazy so instead of running to the store to buy fresh herbs like it calls for in the original recipe,I used dry herbs. I have a cabinet full of a wide range of herbs so this option was the most convenient for me.


Herb crusted leg of lamb

  • Servings: 4-6
  • Difficulty: easy
  • Print

•4-5lb bone in leg of lamb

•2-4 heads of garlic, Slice the top 1/4 off to expose individual cloves.

•5-6 tablespoons dijon mustard

•1 cup fine ground almond flour

•1/4 cup olive oil

•1 tablespoon dried thyme

•1 tablespoon dried tarragon

•1 teaspoon dried parsley

•1 teaspoon dried rosemary

•1/2 tablespoon garlic powder

•salt and pepper, to taste

The Process

1.Preheat an oven to 400 degrees.

2.Pat the lamb dry with a paper towel. Sprinkle salt and pepper on it and let it sit for 30 minutes or so to come to room temperature.

3.In a bowl, mix  together the almond flour,  herbs, garlic powder, olive oil, and salt and pepper.

4. Coat the top and sides of the lamb with the mustard

5.Using you fingers or a  spatula spread the herb mixture on the top  and sides of the lamb. Place the lamb on a rack in a large roasting pan, the fat  side  up. The original recipes calls for spreading the herb mixture on the bottom side as well but I find It easier just to do the top and the sides.

6.Wrap the garlic in aluminum foil or wax paper and place in the pan with the lamb

7.Place pan in the oven to roast for 30 minutes at 400 degrees.

8.Next reduce the oven temperature to 350 degrees and continue roasting until your thermometer inserted into the thickest part of the meat, away from the bone, registers 130 degrees for medium-rare, 1.25 to 1.5 hours.

9. When lamb is done let it rest for 20 minutes or so while you prepare any sides.

The garlic you roasted with the lamb can be squeezed out like a jelly,so squeeze and spread over your lamb.. YUM!!!

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