Are you looking for inspiration for dinner over the weekend? There’s nothing quite like a lamb roast and whilst my husband usually cooks the butterflied lamb in our house on the BBQ (all BBQ cooking is delegated to him), I thought I’d have a go at oven roasting it this time. It was a winner – moist, tender, delicious.
To make it truley paleo/AIP compliant, just don’t glaze with the fig glaze.
- 1 butterflied leg lamb (about 1kg)
- 1-2 lemons sliced
- 2-3 garlic cloves, sliced
- bunch mixed fresh herbs (I used parlsey, thyme and rosemary
- olive oil
Fig Glaze – to make the glaze, put into a bowl 2 Tbsp fig jam and 1 Tbsp coconut aminos (or use soy sauce). Warm in the microwave for about 45 second until it’s runny enough to baste on the meat.
- Brush the base of a roasting pan with olive oil.
- Place half the lemon slices, garlic slices and herbs on the base of the pan.
- Rest the lamb on the lemon, garlic and herbs. Season with salt and pepper.
- If you are using the glaze, brush about half of the glaze over the meat.
- Add the rest of the lemon, garlic and herbs to the top of the meat.
- Cover and refrigerate for an hour or 2 or overnight.
- Bake in oven at 180degC for about 50 mins for medium, re baste with the extra glaze a couple of times whilst cooking.
- Rest covered in foil for about 15mins before slicing.
- Serve with roasted vegetables or salad.