A classic Sunday roast is always a crowd-pleaser—but it can be intimidating if you don’t know where to begin! Thankfully, roast dishes are easier to prepare than you may think. Start with a boneless, butterflied leg of lamb, then stuff with a flavorful filling. Top it with a bright, zesty fresh sauce and you’ve created a show-stopper with surprisingly little work. The mint is a nod to the classic pairing of lamb with mint jelly sauce. Reimagined as an Italian gremolata sauce, it ditches the sweet, sticky jelly for a sophisticated, keto-friendly twist.
<h4><p style="color: rgba(20, 117, 135, 1)">Strange Roots</p></h4>
We’re all familiar with celery, those crisp green stalks that are so tasty loaded with peanut butter for a snack. But did you know that all parts of the celery plant are edible, including the knobby root? Celery root, also known as celeriac, is a strange-looking thing. Bumpy and often covered with dirt, it’s incredibly versatile with just a hint of grassy celery flavor. Although it’s a root vegetable, it has only 7 grams of net carbs per cup—way fewer than potatoes, squash, carrots, or parsnips. So while it’s best to have in moderation on a keto diet, it can still give you some of the satisfying texture and taste you might miss when giving up spuds. Plus, just 1 cup of celeriac contains 12% of your daily recommended value of manganese, a key nutrient that supports metabolic health.
<h4><p style="color: rgba(20, 117, 135, 1)">Mad about Mint</p></h4>
Bright, zippy, and refreshing, mint is good for more than just freshening your breath or garnishing a dessert. It can also add a pop of flavor to savory dishes, complementing the taste of classics like this roast lamb. The compound menthol—which gives mint its cooling sensation—relaxes the digestive tract and soothes indigestion. It may also help you digest food more fully and support gut health.
<h4><p style="color: rgba(20, 117, 135, 1)">Herbed Leg of Lamb with Mint Gremolata</p></h4>
<h5>Prep Time: 25 mins | Cooking Time: 2 hours| Serves: 6</h5>
<h5><p style="color: rgba(20, 117, 135, 1)">Ingredients:</p></h5>
* 4–5 pound boneless leg of lamb, butterflied
* ½ teaspoon kosher salt
* ½ teaspoon pepper
* 1 medium head cauliflower, cut into large florets
* 1 large celeriac, peeled and chopped
* 4 leeks, cleaned and cut into 2-inch chunks
* 3 zucchini, cut into half moons
* 2 teaspoons olive oil
* Salt and pepper to taste
* 1 cup fresh parsley
* ¼ cup fresh oregano
* ¼ cup fresh sage
* ¼ cup fresh thyme
* ¼ cup fresh rosemary
* 10 cloves garlic
* 1 tablespoon lemon zest
* ½ teaspoon salt
* ¼ teaspoon ground coriander
* ¼ teaspoon crushed red pepper
* 1/8 teaspoon ground nutmeg (a small pinch)
* 6 tablespoons butter (3/4 of a stick)
* ¼ cup olive oil
* ½ cup fresh mint leaves
* 1⁄3 cup Italian parsley
* 1 tablespoon lemon juice
* 1 tablespoon lemon zest
* 1 tablespoon capers, drained
* 1 clove garlic
* 1 shallot
* ¼ teaspoon salt
<h5><p style="color: rgba(20, 117, 135, 1)">Instructions:</p></h5>
1. Preheat the oven to 425 F.
2. Pat the lamb dry with paper towels and trim away any excess fat. Sprinkle with kosher salt and pepper inside and out. Spread out on a cutting board or tray with the fat side down.
3. Make the herb stuffing. Place all ingredients in a food processor and pulse to combine. You should end up with a vibrant green, spreadable paste. Reserve 2 tablespoons.
4. Spread the lamb with most of the herb butter and then roll up the lamb. Secure with kitchen twine at 1-inch intervals to form a neat roll. Rub the outside of the lamb with the reserved 2 tablespoons of herb butter.
5. Spread the chopped cauliflower, celeriac, and leeks in a large roasting pan to form a bed. Drizzle with oil and sprinkle with salt and pepper to taste. Place the tied roast on the veggie bed.
6. Roast for 1 hour 40 mins for rare meat, 2 hours for medium, or 2 hours 30 mins for well done. Half an hour before your end time, add the zucchini to the pan to finish roasting.
7. When you reach your desired doneness, remove from oven and cover with foil. Allow to rest for 20 minutes.
8. While the lamb is resting, make the mint gremolata. Add all ingredients to a food processor and pulse a few times to combine. You should end up with a chunky spread, not a smooth sauce.
9. Slice the lamb and serve with roasted vegetables and mint gremolata.