Paleo Boneless Leg of Lamb Roast (Easy!, AIP, Keto, Whole30, Gluten-free)

close up photo of sliced boneless leg of lamb roast on plate

Paleo Boneless Leg of Lamb Roast (Easy!, AIP, Keto, Whole30, Gluten-free)

With just 15 minutes of prep time, Easy Boneless Leg of Lamb Roast makes an incredible dinner. Put it on regular rotation for your family, serve it to guests, or enjoy for a special holiday meal.

Course buffet, DInner, Main Course

Cuisine American, British

Keyword aip, boneless leg of lamb, gluten-free, holiday, keto, lamb, paleo, roast, whole30

Prep Time 15

Cook Time 55

Total Time 2 25

Servings to 8 people, depending on size of roast

Calories 234kcal

Author Megan

Cost $20

Equipment

roasting pan with rack or other pan if you don't have one (a rack is nice but not essential)

Ingredients

2.5* lb half boneless leg of lamb *or 5 lb full leg of lamb -- in which case, double all the seasonings listed below, and see the variation in cooking times -- I prefer to buy leg of lamb already tied, as it makes this recipe ZERO stress, so fast and easy. But, if you buy leg of lamb from a butcher, tying it with kitchen twine at 1-inch intervals helps it maintain its shape while baking. Here's how: Tie twine at 1-inch intervals around the leg of lamb. (Very easy.)
1 Tablespoon sea salt for half leg; or 1 teaspoon sea salt per pound for full leg
1 Tablespoon dried rosemary ground to a powder
1 Tablespoon dried ginger powder or (not for AIP or VAD) if you prefer to use black pepper: 1/4 teaspoon pepper per pound
1 teaspoon dried garlic powder
Garnish: 2 Tablespoons fresh thyme chopped, omit for VAD

Instructions

Place tied boneless leg of lamb in a roasting pan, fatty side facing up (if there's one side with more fat on it).
Place sea salt, dried rosemary powder, ground ginger and optional dried garlic powder on a dinner-size plate. Stir to mix evenly. Rub this spice mixture all over the outside of the leg of lamb, top and bottom, or roll meat on and around in the spice mixture on the plate. Let lamb sit at room temperature for 45 minutes to 1 hour.
Toward the last 15 minutes of this time, preheat oven to 400℉.
Roast lamb in the oven until it reaches 115℉ for Rare, about 45 to 50 minutes for half leg of lamb (70 minutes for full), 125℉ for Medium-Rare, 55 minutes for half leg of lamb (80 minutes for full) or 135℉ for Medium, 60 minutes for half leg of lamb (about 90 minutes for full).
Cover loosely with a large piece of parchment paper tented over it, and let it rest for 20 minutes before slicing. (During this time, the internal temperature will rise about 10 degrees, and the meat's juices will more evenly distribute.) Transfer to a cutting board.
To serve, slice the meat against the grain.

Nutrition