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A gut health dietitian's recipe for a tender Roasted Leg of Lamb with Herbs de Provence. High-fiber, anti-bloating, and perfect for a digestive-friendly holiday feast.

Roasted Leg of Lamb with Herbs de Provence

A tender, gut-friendly holiday roast featuring
gentle herbs and slow-cooking method.
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Prep Time 20 minutes
Cook Time 2 days 3 hours
Servings: 8
Ingredients Method

Ingredients
  

For the Lamb
  • - 1 5-6 lb grass-fed leg of lamb, bone-in
  • - 3 tablespoons olive oil
  • - 2 tablespoons Herbs de Provence see recipe below
  • - 2 teaspoons sea salt
  • - 1 teaspoon black pepper
  • - 6 cloves garlic thinly sliced (optional)
  • - 2 lemons
Homemade Herbes de Provence
  • - 2 tablespoons dried thyme
  • - 1 tablespoon dried rosemary
  • - 1 tablespoon dried oregano
  • - 1 tablespoon dried marjoram
  • - 1 teaspoon dried sage
  • - 1 teaspoon dried savory if available
  • - 1 tablespoon fennel seeds
For Roasting
  • - 1 cup bone broth
  • - 2 sprigs fresh rosemary
  • - 2 sprigs fresh thyme

Method
 

Herb Blend Prep
  1. Combine all dried herbs and fennel seeds in a small bowl.
  2. Crush slightly with fingers to release oils.
  3. Store extra in airtight container.
Marinating the Lamb
  1. Pat lamb dry with paper towels.
  2. If using garlic, make small slits in meat and insert garlic slices.
  3. Rub entire surface with olive oil.
  4. Combine salt, pepper, and 2 tablespoons Herbs de Provence.
  5. Massage herb mixture thoroughly into meat.
  6. Cover and refrigerate 4-12 hours.
Roasting
  1. Remove lamb from refrigerator 2 hours before cooking.
  2. Preheat oven to 325°F (165°C).
  3. Place lamb on rack in roasting pan.
  4. Squeeze one lemon over lamb.
  5. Add bone broth, fresh herb sprigs, and remaining lemon (quartered) to pan.
  6. Roast for about 25 minutes per pound for medium-rare (internal temperature 135°F/57°C).
  7. Rest covered with foil for 20-30 minutes before carving.
Temperature Guide
  1. - Rare: 125°F (52°C)
  2. - Medium-rare: 135°F (57°C)
  3. - Medium: 145°F (63°C)
  4. - Well-done: 155°F (68°C)