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Keto Dinner

Italian Leg of Lamb

This Italian leg of lamb is one of my favorite keto dinners. Marinated in lemon, oregano, and garlic, it roasts to perfection with a golden crust and tender, juicy meat. It’s a showstopper for any occasion, yet simple enough for a family meal.

15 min Prep time 150 min Cook time 165 min Total time 8 Servings 350 Calories
Italian Leg of Lamb

Ingredients

  • /2 cup lemon juice
  • /2 cup olive oil
  • tablespoons dried oregano
  • teaspoons ground mustard
  • teaspoon garlic powder
  • garlic cloves, minced
  • (5 pound) boneless leg of lamb

Instructions

  1. Step 1

    I start by whisking together the lemon juice, olive oil, oregano, mustard, garlic powder, and minced garlic in a small bowl. This marinade smells incredible right away. I pour half into a large resealable bag, add the lamb, and turn to coat it well. Then I refrigerate for at least two hours—overnight is even better—while saving the rest of the marinade for basting. When ready to cook, I preheat the oven to 325°F. I drain the used marinade and place the lamb fat side up on a rack in a roasting pan. It goes into the oven uncovered, and I baste it occasionally with that reserved marinade. The roast takes about 2½ to 3 hours until it reaches 160°F for medium. I always let it rest for 10 to 15 minutes before slicing against the grain. The result is a beautifully aromatic, tender roast with a crisp exterior.

Chef's Tip

I always let the lamb rest after roasting—it makes all the difference for juicy slices. A digital meat thermometer is your best friend here to avoid overcooking.

Storage Tips

Store leftover lamb in an airtight container in the fridge for up to 4 days. Reheat gently in a 300°F oven with a splash of broth to keep it moist.

Variation Tips

Pair with roasted asparagus drizzled in olive oil and shaved Parmesan. For a heartier side, try cauliflower mash with butter and fresh chives.

Frequently Asked Questions