How do I know when the lamb is done?

Use a meat thermometer for accuracy. Insert it into the thickest part: 145°F for medium-rare, 160°F for medium, and 170°F for well-done. Let it rest before slicing.

Can I use dried rosemary instead of fresh?

Yes, but reduce the amount to 1 tablespoon since dried herbs are more concentrated. The flavor will be slightly different but still delicious.

What’s the best way to reheat lamb without drying it out?

Gently reheat slices in a skillet over low heat with a little broth or olive oil. Cover loosely to retain moisture, just until warmed through.

Miniketo

Keto Dinner

Rosemary Seasoned Lamb

Name: Rosemary Seasoned Lamb
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 10
Cuisine: Keto
Ingredients: tbsp fresh rosemary, chopped; tsp coarsely ground pepper; /4 tsp salt; /2 tsp ground mustard; /2 tsp dried oregano; /2 tsp garlic powder; /4 tsp white pepper; /8 tsp cayenne pepper; (4-pound) boneless leg of lamb

When I want an impressive keto dinner that’s surprisingly simple, this rosemary-seasoned leg of lamb is my go-to. The aromatic blend of herbs and spices creates a beautifully crusted exterior, while the inside stays juicy and tender. It’s perfect for a holiday gathering or a cozy family meal.

15 min Prep time 120 min Cook time 135 min Total time 10 Servings 420 Calories

Ingredients

tbsp fresh rosemary, chopped
tsp coarsely ground pepper
/4 tsp salt
/2 tsp ground mustard
/2 tsp dried oregano
/2 tsp garlic powder
/4 tsp white pepper
/8 tsp cayenne pepper
(4-pound) boneless leg of lamb

Instructions

Step 1

Begin by blending the rosemary, pepper, salt, mustard, oregano, garlic powder, white pepper, and cayenne until coarsely ground. Untie the lamb and unroll it flat on a work surface. Rub the spice blend generously over both sides, pressing it into the meat. Then, roll the lamb back up tightly and tie it with kitchen string at regular intervals. Place it on a rack in a roasting pan—this allows air to circulate for even browning. Roast uncovered at 350°F for 1¾ to 2¼ hours, or until the internal temperature reaches your preferred doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well-done. Once out of the oven, let it rest for 10–15 minutes before slicing thinly against the grain. This step locks in the juices, guaranteeing each bite is succulent.

Chef's Tip

My secret weapon? Scoring the lamb lightly before adding the rub helps flavors penetrate deeper. Bringing it to room temperature before roasting ensures even cooking.

Storage Tips

Store leftover lamb in an airtight container in the fridge for up to 4 days. To reheat, slice and warm gently in a skillet with a splash of broth to keep it moist, or enjoy cold on salads.

Variation Tips

Pair this lamb with roasted asparagus and a dollop of mint yogurt for a refreshing contrast. Or, transform leftovers into keto gyro bowls with cauliflower rice, lettuce, and a drizzle of tahini.

Frequently Asked Questions

Nutrition

Calories	420 kcal \| Protein: 34g \| Fat: 30g \| Net Carbs: 0g

Related Recipes

Onion Tarragon Shrimp

Keto Dinner

Nat's Shrimp and Veggie Stuffed Zucchini

Keto Dinner

Rosemary Seasoned Lamb

Ingredients

Instructions

Chef's Tip

Storage Tips

Variation Tips

Frequently Asked Questions

Shopping List