In this easy, elegant preparation, juicy lamb shoulder is coated in everyday spices, resulting in a spectacular flavor and textured crust. Serve it with its perky, herby-spicy sauce, and you’ve got a truly special main course. Note: this recipe requires you to marinate the meat for at least 2 hours before cooking, but if you can, marinate it overnight; longer marinating time enhances the flavor.
Keto Lamb Roast with Chimichurri Sauce
Ingredients List
- 2 Tbsp chopped fresh rosemary
- 1½ Tbsp garlic powder
- 1 Tbsp sea salt
- 1 tsp freshly ground pepper
- 3 Tbsp unsalted butter, melted
- 4 lb boneless lamb shoulder roast, trimmed and tied (ask the butcher to tie it for you if you like or tie it yourself with butcher twine. There are videos online to show you how)
- 1 recipe Chimichurri Sauce (see below)
Instructions
- In a small bowl, combine the rosemary, garlic powder, salt, and pepper. Add the butter and mix to make a paste. Thoroughly coat the lamb with the garlic-herb paste, then rub it into the meat with your hands to completely coat. Place the roast in a zip-lock bag and chill for 2 hours or overnight.
- Heat oven to 375°F (230°C). Put the lamb on a rack in a roasting pan and roast until an instant-read thermometer registers 130°F (55°C) for rare or 140°F (60°C) for medium-rare, 1 3/4 to 2 hours, tenting the lamb with foil for the last hour of cooking to prevent it from getting too brown. Let meat rest for 20 minutes (or up to 45 minutes) before slicing.
- Slice thin and serve with a side of chimichurri sauce.
Blender Chimichurri Sauce
This easy sauce comes together in a snap in your blender and is a great accompaniment to any cut of lamb or beef. Got extras? Use it as a flavorful marinade! Leftover sauce can be covered and refrigerated for 1 day, then returned to room temperature before serving.
Ingredients List
- 2 cups fresh parsley leaves and tender stems
- 2 Tbsp fresh oregano leaves
- 1 medium jalapeño, halved and seeded
- 1/2 tsp crushed red pepper flakes
- 1 garlic clove
- 3/4 cup extra-virgin olive oil
- sea salt and freshly ground black pepper
- 2 Tbsp red wine vinegar
Instructions
- In a blender, combine the herbs, jalapeño, red pepper flakes, garlic, half of the oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Purée, stopping to scrape down the sides of the container if necessary. Gradually add the rest of the oil.
- Add the vinegar, blend for 1 second and then add a little water if you’d like the sauce to be thinner. Taste, add salt and pepper if desired, and serve right away.
Credits
RecipeEric Lundy
PhotographyErin Ng
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