Grass-fed bone-in leg of lamb with a garlic and herb rub, tallow-roasted, served with rich bone broth butter rice. No seed oils, all organic. Adapted for minced garlic and ground spices.

Ingredients

5 lb bone-in leg of lamb (grass-fed)

3 tbsp grass-fed beef tallow or ghee

2 tbsp minced garlic

2 tsp sea salt (CLICK HERE for discount link)

1 1/2 tsp black pepper

1 1/2 tsp ground rosemary

1 tsp ground thyme

1/2 tsp garlic powder

3/4 cup bone broth (beef or lamb)

1 1/2 cup white rice (organic)

2 3/4 cup bone broth for rice

3 tbsp grass-fed butter or ghee for rice

3/4 tsp sea salt for rice

1 1/2 tbsp grass-fed butter for jus

 

Steps

 

  1. 1. Pull the 5 lb bone-in leg of lamb (grass-fed) out of the fridge 1-2 hours before cooking to bring to room temperature. Pat completely dry with clean towels.
  2. 2. In a small bowl, mix 2 tbsp minced garlic, 2 tsp sea salt, 1 1/2 tsp black pepper, 1 1/2 tsp ground rosemary, 1 tsp ground thyme, and 1/2 tsp garlic powder with 3 tbsp grass-fed beef tallow or ghee to form a thick paste.
  3. 3 Score the lamb with shallow cuts all over the surface. Rub the paste generously over the entire leg, pressing it into every cut and crevice.
  1. 4. Preheat your oven to 450°F (230°C). Place the lamb on a rack in a roasting pan.
  2. 5. Roast at 450°F for 20 minutes. The exterior should be golden and crusted. Watch the garlic — if it’s darkening too fast, pull it early at 15 minutes.
  1. 6. Reduce oven to 325°F (160°C). Pour 3/4 cup bone broth (beef or lamb) into the bottom of the roasting pan. Roast for 1 hour 30 minutes, basting with pan drippings every 30 minutes. True measure of doneness: 135°F internal for medium-rare, 145°F for medium. Start checking with a thermometer at 1 hour 15 minutes.
  1. 7. Pull the lamb out and cover loosely with an inverted pot, Dutch oven, or clean kitchen towels. Rest for 20 minutes. Internal temp will rise 5-10°F during rest. Save all pan drippings for the jus. Crank oven to 400°F now for the sides.
  1. 8. While the lamb rests, rinse 1 1/2 cup white rice (organic) until water runs clear. In a heavy pot, melt half of 3 tbsp grass-fed butter or ghee for rice over medium heat. Add the rice and stir to coat, toasting for 2 minutes.
  1. 9. Pour in 2 3/4 cup bone broth for rice and 3/4 tsp sea salt for rice. Bring to a boil, then reduce to lowest heat, cover tightly. Cook for 18 minutes undisturbed.
  1. 10. Remove from heat, keep covered. Let steam for 10 minutes.
  2. 11. Fluff rice with a fork and stir in the remaining 3 tbsp grass-fed butter or ghee for rice. The rice should be rich and glossy.
  1. 12. Place the roasting pan over medium heat on the stovetop. Scrape up all the fond and drippings. Add a splash of bone broth to deglaze. Reduce for 3-4 minutes, then whisk in 1 1/2 tbsp grass-fed butter for jus. Strain into a warm bowl.
  1. Carve the lamb at the table. Serve over or alongside the butter rice, with the pan jus spooned over everything.

Notes

True doneness is always internal temperature: 135°F for medium-rare, 145°F for medium. The times below are best estimates for a 5 lb bone-in leg but use a meat thermometer to confirm. After resting, internal temp will rise another 5-10°F. 

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