Low-carb lamb roast with broccoli purée

Low-carb lamb roast with broccoli purée

Savory, garlicy and slightly citrusy, this is the roast for you and yours! If good food makes good memories, this is the perfect roast for holidays or Sunday dinners. And the broccoli purée is beyond luxurious. You want this on your table!

Low-carb lamb roast with broccoli purée

Savory, garlicy and slightly citrusy, this is the roast for you and yours! If good food makes good memories, this is the perfect roast for holidays or Sunday dinners. And the broccoli purée is beyond luxurious. You want this on your table!
USMetric
8 servingservings

Ingredients

Lamb roast
  • 3 lbs 1.4 kg lamb roast, at room temperaturelamb roasts, at room temperature
  • salt and pepper
  • 4½ oz. 130 g cream cheese
  • ½ cup 120 ml fresh thyme
  • 4 4 garlic clovegarlic cloves
  • 1 tsp 1 tsp lemon zest, the zest
  • 3½ oz. 100 g butter
  • cooking string
Broccoli purée
  • 10 oz. 280 g jerusalem artichokejerusalem artichokes
  • 2 lbs 900 g broccoli
  • 5 oz. 140 g butter
  • 1 tsp 1 tsp kosher or ground sea salt
  • ½ tsp ½ tsp ground black pepper
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Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat the oven to 320°F (160°C).
  2. Place the lamb roast skin down on a big cutting board. Salt and pepper the inside.
  3. Spread the cream cheese with a bowl scraper. Place the fresh herbs, garlic, and lemon zest on top.
  4. Roll up the roast and tie together with cooking string. Salt and pepper generously.
  5. Place the roast in a buttered baking dish. Insert an oven thermometer into the thickest part of the roast. Bake for about 1–1.5 hours, or until the temperature has reached 140°F (60°C). Remove from the oven when the temperature has reached 140°F (60°C).
  6. Let sit for 10 minutes under aluminum foil and then cut thin slices with a sharp knife. Save the juices for serving.

Broccoli purée

  1. While the lamb is roasting, make the purée. Peel the Jerusalem artichokes and dice or slice them into small pieces. Boil the pieces in lightly salted water for 5-10 minutes.
  2. Meanwhile, rinse and chop the broccoli, including the stem, coarsely. When a few minutes of the cooking time for the artichokes remain, add the broccoli to the boiling water and cook for a few minutes more.
  3. Drain the water from the pot and add the butter, salt, and pepper.
  4. Mix the purée using an immersion blender and serve with the roast.

Tip!

You could also add herbs to the purée! Right before blending you could add fresh parsley or dill.

Feel free to mix up the herbs for the lamb roast. Try parsley, rosemary, basil or oregano!

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6 comments

  1. Carole
    I generally prefer rack of lamb and chops to leg of lamb, but this recipe did not disappoint. My Easter guests all loved it and went back for seconds and thirds. It was succulent, tender, and flavorful. Thank you for another winner!
  2. Rach
    This roast is amazing. Super easy and looks impressive. The lemon, herbs and cream cheese make it and be generous with the salt and pepper crust, worth it.
  3. Patricia
    I don’t cook lamb often. I’m assuming that it’s a deboned leg of lamb?
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    I don’t cook lamb often. I’m assuming that it’s a deboned leg of lamb?

    You can roast many different cuts of lamb but leg is the most commonly available. A butcher may be able to let you know what's available locally.

  5. sarah.scott818
    I used a lamb shoulder roast, and while I liked the overall concept of the recipe, we found the cut to be extremely fatty and a bit grisly. If I were to try again, I would use a different cut. The meat was very tender and the flavor was good.
    Reply: #6
  6. Crystal Pullen Team Diet Doctor

    I used a lamb shoulder roast, and while I liked the overall concept of the recipe, we found the cut to be extremely fatty and a bit grisly. If I were to try again, I would use a different cut. The meat was very tender and the flavor was good.

    The cut of meat is important. You may prefer this one with a leg roast.

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