Our Fairy Gutmother is back with another US Wellness delight: oven-roasted Leg of Lamb. Roasts like this are wonderful for meal-prepping; make ahead and repurpose throughout the week! Carley Smith shows us how to use this lamb roast in Grass-Fed Lamb Tacos and she shares an accompanying Greek Salad.
Grass-Fed Lamb Tacos
- 4 Tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp lemon zest
- 2 Tbsp chopped rosemary
- 3-4 cloves chopped garlic
- Chopped thyme (to top lamb, do not mix in with marinade)
- 2 cups chopped parsley
- 2 heaping Tbsp rosemary
- 3-4 cloves garlic
- Zest of ½ lemon
- Pinch of red pepper flakes
- Juice of 1 lemon
- ½ tsp sea salt
- 4 Tbsp water
- ½ cup olive oil
- Preheat your oven to 350° F.
- Whisk together ingredients for the marinade and let sit while you prepare the meat.
- After allowing the lamb to sit at room temperature for about an hour, prep it for marinade: cut holes into the leg so that the marinade seeps into the meat for extra flavor.
- Rub the meat with the marinade—cover completely on all sides. Press the garlic, chopped thyme, and chopped rosemary to the holes to increase flavor.
- Add ½ cup chicken bone broth into a Dutch oven and place the lamb over the broth. Add any leftover seasoning and herbs to the top of the lamb.
- With the lid on, place the Dutch oven into the oven at 350 degrees for about 3 hours.
- Optional: prep Carley’s Greek Salad to enjoy with the roast! Seen at 3:35 in this recipe video.
- Back to the tacos: prep the Rosemary Chimichurri sauce seen at 6:52. First, pulse together everything except for the olive oil. Then, if your blender allows, slowly add in the ½ cup of olive oil while the blender is running. If your blender doesn’t allow for this, just add in a couple of tablespoons at a time. Set the sauce aside for later.
- After about 3 hours, the lamb should be falling off the bone. Remove it from the oven and begin shredding the meat from the bone, hydrating it with the sauce from the pot.
- Assemble the tacos with chimichurri, chopped white onion, goat’s milk feta, and cilantro.
- Save the rest of the shredded lamb for meals throughout the week!
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Carley Smith, aka The Fairy Gutmother, is a Nutritional Therapist and Certified GAPS Practitioner with a passion for helping others improve their gut & immune health. Carley was diagnosed with Lyme disease and practiced the ancient art of healing through food. Please visit Carley’s Featured Chef page and Fairy Gutmother for more information.