A roasted lamb is perfect for your holiday served with creamy broccoli puree. This satisfying meal will nourish your body, keeping you full and warm so that you can enjoy every moment with loved ones.
Prep Time: 5 minutes
Cooking Time: 1.5 hours
1 3-pound boneless lamb roast
6 tablespoons butter
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons sea salt
1 teaspoon black pepper
2 tablespoons ghee or butter
1 medium yellow onion, peeled & chopped
3 garlic cloves, peeled & minced
6 cups broccoli florets
1 teaspoon sea salt
½ teaspoon black pepper
Pinch of ground nutmeg
2 whole scallions, minced
2 tablespoons olive oil
Preheat your oven to 325 degrees Fahrenheit. If your roast isn’t tied by cooking string, carefully tie a few strands of cooking string around the roast to keep it secure as it cooks.
In a bowl, thoroughly mix butter with garlic powder, rosemary and thyme.
Place roast in a large roasting pan or in a Dutch oven.
Spread butter mixture over the roast. Sprinkle with sea salt, black pepper and garlic powder and use your fingers to pat it into the roast.
Place roast in the oven, uncovered and cook for 1 hour.
While roast is cooking, prepare your broccoli puree by heating ghee or butter in a large pot on medium-low heat. Add onions, garlic and broccoli and stir well.
Season with sea salt, black pepper and nutmeg and sauté on low heat until very soft, about 20 minutes.
When very soft, turn off heat and transfer broccoli mixture to a food processor, add the minced scallion and pulse until creamy. Scrape into a bowl and garnish with olive oil. Set aside until your roast is done.
After the roast has cooked for 1 hour, turn off the oven’s heat and carefully remove the roast from the oven and tent with foil or place a lid on top.
After 15 minutes, heat your oven’s broiler. Remove the foil or lid and carefully transfer the roast to your oven’s boiler and allow it to brown on top, about 3 minutes, being careful that it does not burn. Remove and transfer to a cutting board and slice in 8 thick slices.
Serve between 8 with a scoop of broccoli puree, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 4