Slow Roasted Lamb with Crispy Potatoes, Onion and Creamy Gravy

Slow Roasted Lamb with Crispy Potatoes, Onion and Creamy Gravy


A boneless leg of lamb, roasted to perfection with fresh rosemary until tender, delicious and full of flavor – cooked with only a few simple and healthy ingredients and served with caramelized onions, golden-brown potatoes and thick, creamy gravy (grain and dairy-free).


Ingredients (lamb):

-2 kg boneless leg of lamb

-2 large onions

-2 large sprigs of fresh rosemary

-3 tablespoons raw apple cider vinegar

-6 medium potatoes

-sea salt (to taste)

-cracked pepper (to taste)

-the juice from 1/2 a small lemon

Ingredients (gravy):

-2 heaped tablespoons almond flour

-2 heaped teaspoons coconut flour

-1 cup pure water

-cracked pepper (to taste)

-the brown meat stock that has cooked from the meat juices and the onion


Instructions (lamb):

-preheat the oven to 180 degree’s Celsius / 360 degree’s Fahrenheit

-place the lamb in a large roasting pot (a pot that has a lid) and season with sea salt and cracked pepper

-peel the onions and place whole into the pot

-peel and halve the potatoes and add to the pot

-mix the apple cider vinegar and the lemon juice together in a small bowl

-pour the mix over the lamb, onions and potatoes

-add the rosemary to the pot and cover with the lid

-place into the oven

-roast for 30 minutes and then flip over the lamb and toss the potatoes

-roast for another 40 minutes (a total of 70 minutes)

-after 70 minutes, remove the lid and roast for another 5 minutes without the lid

-remove the lamb from the pot and cut off the strings

-place the lamb, potatoes and onion onto a serving platter and garnish with fresh rosemary

-save the browned meat and gravy juice from the pot for the gravy

Instructions (gravy):

-mix the almond flour, coconut flour and water (mix out any lumps)

-place the mix and the cracked pepper in a frying pan with the browned meat juice and simmer (keep stirring) over a medium-high heat until thick

-pour the gravy into a gravy boat

-Slice the lamb with a carving knife and drizzle with the gravy. Serve with the potatoes and onion

-Eat and enjoy!

Made with love by Liezl Jayne xo