Slow cooked so that it’s fall-apart tender, this easy lamb roast in the Dutch oven is just about as delicious as dinner comes.

Lamb roast in the Dutch oven from #paleo #keto #whole30 #gapsdiet

I am not gonna lie to you, lamb is not my favorite meat. Whenever I’ve made it in the past, I always made lamb chops and no matter how I cooked them they always just tasted…. like a barn. Even though my husband and oldest son raved about how delicious the lamb was, I just couldn’t make myself eat more than a piece.

Now, usually when I or one of my kids say they can’t make themselves eat something, I don’t force it. Our bodies are wonderfully made and we need to listen when they say no to any certain food. So I just resigned myself to the seeming fact that my body was not a fan of lamb. But….

This year for our Passover meal I couldn’t find lamb chops where I usually purchase them. Instead they had boneless lamb legs. Even though I’m not very adventurous when it comes to meats, I grabbed one and convinced myself I could make it delicious. And after some scouring of the internet and my pantry cabinets, I came up with this easy lamb roast in the Dutch oven.

And it is delicious.

And guess what? My body didn’t reject it! Win-win. Apparently I just need to stay away from lamb chops – and that’s ok with me. Gimme all the lamb roasts!

lamb in a dutch oven

lamb roast in the dutch oven 1

Easy Lamb Roast in the Dutch Oven

Lamb. For this lamb roast I used a 3 pound boneless leg. It’s pretty big, but so is my family, and this is just enough for us to have a filling meal and a little bit of leftovers. While I would totally suggest getting organic or local if you can, just use whatever you want. No judgement.

Spices. Like pretty much every meat I make, onion powder, garlic powder, sea salt, and black pepper are staples. But this recipe has a secret powerhouse: garam masala! If you’ve never used it before, let me introduce you. Garam masala is a nice, warming blend of spices. Usually cardamom, cinnamon, cloves, cumin, black pepper, and coriander. It’s typically found in Indian cuisine, and that’s where I was first introduced to it. If you don’t have any garam masala on hand and don’t feel like buying any, you can just substitute a little big of those spices instead.

(PS: my other garam masala recipes are this delicious chicken biryani in the Instant Pot, and these yummy masala-spiced paleo apple donuts.)

Like pretty much every meat I make, I also don’t measure spices with spoons. I measure them with my heart. <3 If you absolutely need measurements…. um… sorry. Maybe do like a teaspoon of everything? Except black pepper. Unless you really like black pepper.

Butter. Yes. Butter. It’s delicious. It really blends well with the spices and the lamb, but if you can’t do butter use ghee. It works wonderfully well. If you must, you could also use coconut oil. But I would not leave this step out of the recipe, it adds so much depth of flavor!

Liquid. I use broth to cook this lamb roast in. If you don’t have any on hand, you can use water. No biggie.

Dutch oven. Last, but not least, you need a Dutch oven for this recipe. ‘Cause it’s in the title. Kidding. You can use a roasting pan with a lid, or just cover whatever deep baking dish you have with a pan or something. You can make it work! This lamb roast is worth it! Just make sure whatever dish you use can fit all the broth that comes from this recipe. You’re gonna end up with about a quart of liquid in the end.

If you’re needing a Dutch oven (you probably do), I love my 5-quart cast iron Dutch oven! I have a Wagner Ware one, which is basically just like this Lodge one I found on Amazon.

easy lamb roast

More delicious meaty main dishes.

Dutch oven lamb roast from #gapsdiet #keto #paleo #whole30

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Easy Lamb Roast in the Dutch Oven

Free from grain, gluten, eggs, and sugar.



Place oven rack on lower half of the oven and preheat oven to 300.

Melt butter/ghee with bay leaves in a 5-quart cast iron Dutch oven. You can either do this on the stove top, or just stick it in your preheating oven for a few minutes. (See notes above if you don’t have a Dutch oven.)

Season the lamb on each side with salt, pepper, garam masala, onion powder, and garlic powder, to taste.

Add seasoned lamb and broth into Dutch oven with the melted butter mixture.

Place the lid on the Dutch oven and put the whole thing in the oven.

Bake for 5-6 hours.

Serve with something yummy like roasted brussels sprouts and smashed potatoes!

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