Roasted Lamb with Garlic

Roasted Lamb with Garlic is a fragrant and succulent dish that captures the essence of Lebanese cuisine. The slow-roasting technique ensures tender meat infused with aromatic garlic and herbs, perfect for a hearty Paleo dinner.

Ingredients

• Lamb shoulder - 500 grams
• Garlic - 6 cloves, minced
• Olive oil - 3 tablespoons
• Fresh rosemary - 1 tablespoon, chopped
• Fresh thyme - 1 tablespoon, chopped
• Lemon juice - 2 tablespoons
• Sea salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1 teaspoon

Steps

1. Preheat the oven to 160°C (320°F).
2. In a bowl, mix minced garlic, olive oil, chopped rosemary, chopped thyme, lemon juice, sea salt, black pepper, and paprika to create a marinade.
3. Place the lamb shoulder in a baking dish and rub the marinade all over the meat, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 1 hour, ideally overnight.
4. Remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
5. Cover the baking dish with aluminum foil and place it in the preheated oven. Roast for 1 hour.
6. After 1 hour, remove the foil and increase the oven temperature to 200°C (400°F). Roast for an additional 30 minutes, or until the lamb is golden brown and reaches an internal temperature of at least 60°C (140°F) for medium-rare.
7. Once done, remove from the oven and let the lamb rest for 10 minutes before slicing.
8. Serve the roasted lamb with your choice of Paleo-friendly sides, such as roasted vegetables or a fresh salad.

Nutrition

• Calories: 550
• Protein: 45 g
• Carbs: 3 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 40 g
• Saturated Fat: 15 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• Rich in high-quality protein, promoting muscle growth and repair.
• Contains healthy fats that support heart health and sustained energy levels.

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