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prep time
2 h 25 min
cook time
40 min
ready time
3 h 5 min
Keto Moroccan Butterflied Lamb
This Moroccan spiced lamb is marinated in aromatic herbs and spices with a hint of citrus and earthy tahini.
This makes a great alternative to the typical Sunday roast served with cauliflower cous cous or roasted vegetables.
Net Carbs
2.5 g
Fiber
0.7 g
Total Carbs
3.2 g
Protein
44.6 g
Fats
16.8 g
336 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butterfly Lamb Leg
26.5 ounce
Tahini
2 teaspoon
Ginger, Ground
1 teaspoon
Cumin, Ground
1 teaspoon
Lemon Peel Or Zest Raw
1 tsp
Coriander Leaf, Dried
1 teaspoon
Ras El Hanout
1 x 1 teaspoon
Olive Oil
1 tablespoon
Lemon Juice
1 teaspoon
Onion Powder
0.5 teaspoon
Garlic Powder
0.5 teaspoon
Cinnamon, Ground
0.5 teaspoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 4
3 h 5 min
Step 1
Preheat the oven to 400 degrees Fahrenheit.Step 2
Add the olive oil, tahini, lemon juice, zest, herbs, spices and salt and pepper to a mixing bowl. Stir to combine forming a thick paste.Step 3
Add the lamb to a shallow dish and rub the paste liberally all over the meat. Transfer to the fridge to marinade for a minimum of two hours.Step 4
Remove from the fridge and transfer to the oven to roast for 35-40 minutes or until cooked to preference. Once cooked, remove the lamb from the oven and cover with foil. Rest for 20 minutes before carving.
