PRIMAL PROVISIONS Pick of the Week: Roasted Leg of Lamb

This is a recipe is from our Primal Provisions collection.

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  • 5 lb semi-boneless leg of lamb
  • 1/4 c. olive oil
  • 1 tbsp curry powder
  • 1/2 tsp ground cloves
  • 10 cloves garlic, peeled
  • 1/4 c. stone ground mustard
  • 1/4 c. Italian parsley
  • 1 tsp salt, plus more to taste
  • pepper to taste
  • aluminum foil


  1. Pull the lamb out of the refrigerator and sit on the counter for 1 hour.
  2. Preheat the oven’s broiler.
  3. Place the lamb on a rack over a roasting pan and generously season with salt and pepper to taste.
  4. Broil on a top rack for about 5 minutes per side.
  5. In the meantime, prepare the rub for the lamb: In a food processor, combine 1/4 c. olive oil, 1 tbsp curry powder, 1/2 tsp cloves, 10 peeled garlic cloves, 1/4 c. stone ground mustard, and 1/4 c. parsley, and 1 tsp salt.
  6. Blend into a paste.
  7. Remove the lamb from oven once browned on both sides.
  8. Reduce the oven temperature to 325’.
  9. Spread the paste all over the lamb and return to the roasting rack.
  10. Roast for 30 minutes.
  11. Remove from the oven and tent with foil.
  12. Cook for an additional 95 minutes for medium doneness.
  13. Remove from the oven and allow to rest for 10 minutes before carving.

Serves 6

Carbs: 2.5g per serving


  • We use a roasting pan with a rack like this one:
  • Here are general rules of thumb for cooking in case you need to adjust by weight:
    • Cook under the broiler for 5 minutes per side regardless of the weight.
      • To finish the lamb at 325’:
        • cook 20 minutes per pound for medium-rare
        • 25 minutes per pound for medium
        • 30 minutes per pound for well done.

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