Roast leg of lamb with paprika is a classic dish that's perfect for any special occasion. The dish is a fantastic combination of paleo and keto-friendly ingredients, and the resulting flavors are out of this world.
Leg of Lamb with Paprika
The flavor of lamb is robust and slightly gamey, with a juicy and tender texture that melts in your mouth. When picking lamb at the butcher, choose cuts that are bright pink or red with white marbling, which indicates a high-quality and tender cut of meat. Additionally, it's important to choose grass-fed lamb to ensure the highest quality of meat.
Pair this delicious lamb with some sides that perfectly complement the flavors. For example, roasted vegetables like carrots, onions, and potatoes are a great choice, as are some fresh greens like a simple arugula salad or sauteed garlic broccolini. I also love the added sweetness of a pecan and sweet potato side.
Overall, this paleo and keto-friendly roast leg of lamb with paprika is a must-try for anyone who loves meat. The flavors are incredible, and the meat is cooked to perfection. Don't be intimidated by cooking a whole leg of lamb, because it's really quite simple, and the results are so worth it.
Serves: 12 Prep Time: 10 minutes Cook Time: 50 minutes
- 3 tablespoon paprika
- 1 tablespoon chili powder
- 1 ½ teaspoon ground cardamon
- 6 ½ lb boneless leg of lamb
- 6 garlic cloves, peeled
- 4 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 1 lemon, sliced
- 3 tablespoon cooking fat, beef tallow, lard, or bacon grease
- Sea salt and freshly ground black pepper, to taste
How to Make Roast Leg of Lamb with Paprika
Preheat the oven to 500°F/360°C.
In a small bowl, whisk together the paprika, chili powder, and ground cardamon.
Rub the leg of lamb on all sides with the cooking at, then season with salt and black pepper. Sprinkle the paprika mixture evenly over the leg of the lamb.
Place the leg of lamb, fat side down, on a rimmed baking sheet. Scatter the garlic, lemon slices, and fresh rosemary and thyme around the lamb.
Place into the oven and roast for 35 minutes. Then turn the lamb, and roast for another 25 minutes, until the meat is cooked to medium-rare.
Let the meat rest for 10 minutes before carving to serve.
More Lamb Recipes
If you love lamb, then you are going to adore the rest of our tasty lamb recipes. Simple or complex, we have it all. Take a moment to check out our family favorites below. Bookmark the ones you like, or you can even print out the recipes and save them for later!
- Lamb Stew Recipe
- Lemon and Thyme Lamb Cutlets Recipe
- Roasted Lamb Shanks Recipe
- Jerked Lamb Chops Recipe
- Lamb and Sweet Potato Cottage Pie
- Grilled Ginger Lamb Chops
Roast Leg of Lamb with Paprika
- To prepare, preheat your oven to 500°F/260°C.
- In a bowl, mix paprika, chili powder, and cardamon.3 tablespoon paprika, 1 tablespoon chili powder, 1 ½ teaspoon ground cardamon
- Rub the leg of lamb with cooking fat and season with sea salt and freshly ground black pepper. Sprinkle the paprika mixture evenly over the lamb.6 ½ lb boneless leg of lamb, 3 tablespoon cooking fat, Sea salt and freshly ground black pepper
- Place the lamb on a rimmed baking sheet and add garlic, lemon slices, rosemary sprigs, and thyme sprigs around the lamb. Roast for 25 minutes, turn the lamb and roast for an additional 25 minutes.6 garlic cloves, 4 sprigs of fresh rosemary, 2 sprigs of fresh thyme, 1 lemon
- After cooking, let the meat rest for 10 minutes before serving.
- While safety says to cook lamb to an internal temperature of 145°F, you may prefer a rare option. Below are the accurate temperatures and different doneness.
- Rare: 115-120°F
- Medium-Rare: 125°F
- Medium: 130°F
- Medium-Well: 145°F
- Well Done: 150°F