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Boneless leg of lamb roast with rosemary and ginger for Full GAPS

Boneless Leg of Lamb Roast with Rosemary and Ginger

Full GAPS boneless leg of lamb with a rosemary-ginger dry rub, source doneness choices, and a full 20-minute rest before slicing.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 1 hour 15 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 lb half boneless leg of lamb tied; use a 5-pound full leg at 2x
  • sea salt 1 tbsp for a 2 1/2-pound half leg; 5 tsp for a 5-pound full leg
  • 1 tbsp dried rosemary ground to a powder
  • 1 tbsp ground dried ginger use this OR black pepper below
  • 5/8 tsp ground black pepper optional branch instead of ginger; 1/4 tsp per pound
  • 1 tsp pure garlic powder optional
  • 2 tbsp fresh thyme chopped, optional garnish

Equipment

  • Linen kitchen twine if the roast is not already tied
  • Dinner plate and measuring spoons
  • Le Creuset Heritage 4-quart rectangular dish in Artichaut
  • Roasting rack optional
  • Meat thermometer
  • Parchment paper
  • Wooden cutting board and carving knife

Method
 

  1. If the lamb is not already tied, tie it with linen kitchen twine at roughly 1-inch intervals so it keeps an even shape.
  2. Set the lamb in a stainless-steel, cast-iron, or enameled cast-iron roasting dish, on a rack if available. Put the fuller fat side up.
  3. Put the sea salt, powdered rosemary, ginger or black pepper, and optional garlic powder on a dinner plate. Stir until evenly combined.
    Measured sea salt, rosemary, ginger, and garlic powder beside tied boneless lamb
  4. Rub the measured spice mixture over the top, bottom, ends, and sides of the tied lamb so the coating is even.
    Tied boneless lamb evenly coated with rosemary and ginger rub in an Artichaut roasting dish
  5. Leave the seasoned lamb at room temperature for 45 minutes to 1 hour. About 15 minutes before that time is up, heat the oven to 400°F.
  6. Roast until a thermometer in the thickest part reads the chosen source target: 115°F rare, 125°F medium-rare, or 135°F medium. Plan about 45 to 50, 55, or 60 minutes for a half leg; about 70, 80, or 90 minutes for a full leg.
  7. Tent loosely with parchment paper and rest for 20 minutes. The source expects about a 10-degree carryover rise during this rest.
  8. Move to a wooden cutting board, remove every piece of twine, slice against the grain, and scatter with the optional fresh thyme.

Notes

  • Full GAPS: Use after roasted meat and the selected pure herbs and spices are introduced and tolerated.
  • Choose one: Use ground ginger or the measured black-pepper branch, not both.
  • Salt branch: Use 1 tablespoon for the 2 1/2-pound half leg; the 5-pound full leg uses 1 teaspoon per pound, or 5 teaspoons total.
  • Doneness: The thermometer reading controls; the minutes are planning cues.
  • Scaling: The 2x control gives the 5-pound full-leg branch for 8 servings; follow the fixed salt note.

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