March 16, 2016
April 6, 2016

With Easter dinner just around the corner, I got to waxing nostalgic about all the meals our family shared celebrating this holiday when I was young. Like most Christians who observed the Lenten restrictions of red meat on Fridays, our meat-loving Midwestern American family looked forward to a prime-rib Easter dinner like a kid surveying his present pile on Christmas morning.

Whenever my parents hosted Easter dinner, we had a delicious fat marbled beef roast of some sort. Occasionally, we would have a ham shank in its place if the butcher didn’t have a good enough deal on a roast large enough to feed the 12 to 15 friends and family in attendance.

Even though I absolutely ADORE a properly cooked beef roast, with the passing of my grandmother a few years ago, it had been far too long since I’d had her Easter dinner specialty, lamb chops. With the number of guests we usually host these days, lamb chops, although delicious, don’t go quite as far as a delicious leg of lamb roast. So, with visions of lamb chops dancing in my head, I visited the store and found an excellent bargain on grass fed leg of lamb. That was easy.

Now, before I hear the usual, “I don’t like lamb, it tastes gamy,” or “How can you eat such a poor defenseless creature?” or “Lamb is way too fatty for me,” let me set the record straight.

Let’s deal with the first objection. This is an opinion, right? And, what are opinions based on? Sometimes opinions are based on personal experience, while other times they are just the regurgitated beliefs of a person we trust. When I first tried lamb as a young child, I thought the same thing, lamb tasted funny. A few years later, prepared by somebody different, and from a different butcher, I kind of liked it. Finally, as an adult I’ve come to LOVE it.

Why? Well, in case you didn’t have anybody in you life that forced you to live by the motto, “try it, you might like it, and if you don’t, you don’t have to eat it,” like I did, it’s by far one of the best bits of advice I can share with you today. Tastes and preferences really do change with age. They also change drastically the more you go fresh and eliminate processed foods and sugar.

The next objection has more to do with our love of animals than anything else. Unless you are a vegan, a vegetarian or an avid hunter and fisher, you have already come to grips with the fact that suppliers raise livestock for our consumption as we sit at the top of the food chain purchasing them. Lamb is no different than cattle, poultry and hogs. They’re just a little more cute.

Finally, I would hope if you’re reading this, you already know the benefits of good quality high fat foods. Grass fed lamb is chock full of omega-3 fatty acids. It’s not too shabby on omega-6 fatty acids either. Even more impressive is the amount of B Vitamins grass-fed lamb contains.

So, now that I’ve shed a little light on this delicious and healthy keto-friendly powerhouse, here’s how I made it.


Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 10

Serving Size: 6 ounces of meat and 5 ounces of asparagus

Calories per serving: 377

Fat per serving: 30

Carbs per serving: 7

Protein per serving: 21

Fiber per serving: 3



  • 5 pound grass-fed leg of lamb roast, bone in preferred
  • 3 TBSP extra virgin olive oil
  • 6 cloves garlic, minced fine or crushed
  • 1/4 cup fresh rosemary, finely chopped
  • 2 TBSP fresh oregano, finely chopped
  • Fresh ground salt & pepper to taste
  • 3 pounds fresh asparagus, rinsed with bottom ends snapped off
  • 2 TBSP extra virgin olive oil
  • 1 medium lemon, juiced
  • Fresh ground salt & pepper to taste


  • Preheat oven to broil. Make sure to have a rack positioned so that the roast will sit in the pan a few inches below the broiling element.
  • Rub room temperature lamb with olive oil and top liberally with salt and pepper.
  • Place lamb in oven and broil for five minutes, or until browned.
  • Flip roast over and top with garlic and herbs. Return to the broiler and brown the bottom of the roast for another five minutes.
  • Remove lamb from oven and reduce heat to 325 degrees. Move rack to the center of the oven. Tent the roast loosely in foil to protect the garlic and herbs from burning and return to oven.
  • Cook the lamb for roughly one hour, or until the internal temperature reaches 135 degrees. As it rests, the lamb will be medium-rare to medium.
  • If lamb is not to temperature yet, remove foil and continue cooking.
  • Let lamb rest 15 minutes before carving.
  • To carve, place so the bone rests on the cutting board. Make half inches slices perpendicular to the bone.
  • While the lamb is resting, heat oven to 425 degrees.
  • Toss asparagus spears in olive oil and top with salt and pepper.
  • Spread the spears across a large cookie sheet in a single layer and place in oven for 5-7 minutes, or until spears turn bright green.
  • Remove from oven and toss with lemon juice.
  • http://cavegirlforlife.com/roasted-lamb-lemon-asparagus/

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