Ingredients:

  • 1 (5-6 pound) leg of lamb, bone-in or boneless (2.25-2.7 kg)
  • 4 cloves garlic, minced (12-15 g)
  • 2 tablespoons fresh rosemary, chopped (10 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1 teaspoon sea salt (5 g)
  • 1/2 teaspoon black pepper (2.5 g)
  • 1 pound Brussels sprouts, halved (450 g)
  • 1 red bell pepper, chopped (150 g)
  • 1 cup broccoli florets (85 g)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon sea salt (2.5 g)
  • 1/4 teaspoon black pepper (1.25 g)
  • 1/4 teaspoon garlic powder (1.25 g)
  • 1/2 cup fresh mint leaves, packed (15 g)
  • 1/4 cup water (60 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon erythritol or monk fruit sweetener (12 g)
  • Pinch of salt

Instructions:

  1. Combine garlic, rosemary, olive oil, lemon juice, Dijon mustard, salt, and pepper in a bowl.
  2. Rub the marinade all over the leg of lamb. Cover and refrigerate for at least 2 hours, or preferably overnight.
  3. Preheat oven to 325°F (160°C).
  4. Toss Brussels sprouts, bell pepper, and broccoli florets with olive oil, salt, pepper, and garlic powder.
  5. Place the lamb in the roasting pan. Roast for approximately 1 hour 30 minutes to 2 hours, or until a meat thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 155°F (68°C) for medium-well.
  6. During the last 30-40 minutes of cooking, add the prepared vegetables to the roasting pan around the lamb.
  7. Remove the lamb from the oven and let it rest for at least 15 minutes before carving. Tent with foil.
  8. While the lamb rests, combine mint leaves, water, apple cider vinegar, erythritol, and a pinch of salt in a food processor or blender. Pulse until finely chopped but not completely pureed.
  9. Carve the lamb against the grain and serve with the roasted vegetables and Keto Mint Sauce.