While this tasty lamb dish is super simple to make, it’s fancy enough to serve to important guests or as a romantic dinner with someone special.

Serves: 4


  • 2 1/2 lb boneless leg of lamb
  • 1/2 cup water
  • 2 tbsp. freshly squeezed lemon juice
  • 1/2 tbsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried dill weed
  • 1/4 tsp. ground cumin
  • Salt & Pepper


  1. Preheat the oven to 325° F.
  2. Place the lamb, fat side up, in a roasting pan.
  3. Pour the lemon juice over the top of the lamb.
  4. Evenly sprinkle the meat with the spices.
  5. Season liberally with salt and pepper.
  6. Pour the water into a corner of the pan. The water should be about 1/2″ deep around the meat.
  7. Place the pan onto the center rack of the preheated oven. Cook for approx. 2 hours, until a meat thermometer inserted into the thickest part of the meat reads 160° F. Boneless leg of lamb generally cooks for about 30 minutes per pound.
  8. When the meat is done, remove it from the oven and let it rest for about 5 minutes before slicing.
  9. Serve immediately.

Note: Leftover lamb is delicious served cold with some spicy brown mustard.

2 Net Carbs Per Serving
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