Low-Carb Shoulder of Roast Lamb (6g Carbs) | 40g Protein | LevelTrack

Ingredients

• 2-1.5 kg shoulder of lamb (boneless or bone-in, trimmed)
• 4 garlic cloves, crushed
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• 2 tbsp fresh thyme, chopped (or 1 tbsp dried)
• 1 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 lemon, zested and juiced
• 1 large onion, quartered
• 4 medium carrots, cut into chunks
• 2 courgettes, cut into chunks
• 150g green beans, trimmed
• 1 tsp Dijon mustard (optional)
• Cauliflower mash (or low-carb mash) to serve

Method

1. Preheat the oven to 180°C (fan 160°C).
2. Mix garlic, rosemary, thyme, olive oil, salt, pepper, lemon zest and juice. Rub over the lamb, ensuring it's well coated.
3. Place the lamb in a roasting dish with the onion, carrots and a little water. Cover with foil and roast for 1 hour 45 minutes.
4. Remove the foil, add the courgettes and continue roasting for 30-45 minutes, basting occasionally, until the lamb is tender and golden.
5. Add the green beans for the last 15 minutes. Rest the lamb for 10 minutes before slicing. Serve with cauliflower mash and the roasted vegetables. Drizzle with pan juices.