Herb Encrusted Lamb with Roasted Onions
Servings-6
Ingredients
4-5 pound boneless lamb roast.
1/4 cup Canadian or Montreal steak seasoning
1/4 cup chopped fresh rosemary (1 net carbs)
1/4 cup chopped fresh mint (1 net carbs)
1/4 cup chopped fresh cilantro (1 net carbs)
1 teaspoon garlic powder
1/4 cup softened butter
3 medium sweet onions (30 net carbs)
3 cups shredded purple cabbage (9 net carbs)
1/4 cup melted salted butter
Salt and pepper to taste
Directions
1. Preheat the oven to 325 degrees.
2. Mix all the herbs and spices into the softened butter and generously press all over the surfaces of the lamb. The roast will have a netting over it so be sure to work the mixture in under the netting. When you remove the netting some of the crust will come off so don’t be afraid to lay it on heavy.
3. Place the roast in a shallow roasting pan and cook per the chart below
Boneless leg roast
at 325 degrees
Weight
4 to 7 pounds
Rare
18 min per pound
Medium
24 min per pound
Well
28 min
per pound
4. Place the whole unpeeled onions into the oven during the last 1 hour of cooking on a cookie sheet.
5. Spread the shredded cabbage over the bottom of a serving platter.
6. When the roast is cooked remove from the oven and let rest on the counter for 10 to 15 minutes.
7. Slice the onions in half and arrange on your serving platter.
8. Using a pair of scissors or a very sharp paring knife gently cut the netting and remove it from the roast.
9. Place the roast onto the serving platter and serve.
TIP- I love cold lamb sandwiches with a slice of purple onion and a bit of mayo. The Golden Flax Seed bread at the beginning of the breakfast section makes wonderful toasted sandwich bread.
