Sunday Lamb Roast with Green Beans and Pumpkin

Why This Is Strictly Keto

A classic Sunday roast comes with roast potatoes and a flour-thickened gravy. Here the lamb is roasted with green beans and a modest amount of pumpkin instead of potatoes, and the gravy is simply the pan juices reduced with broth and butter — no flour or starch.

Ingredients

Lamb

• 3 pounds (1.4 kg) boneless leg of lamb
• 3 cloves garlic, sliced
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons olive oil
• 1½ teaspoons sea salt
• ½ teaspoon black pepper

Vegetables

• 12 ounces (340 g) green beans, trimmed
• 10 ounces (280 g) pumpkin, peeled and cut into thin wedges
• 1 tablespoon olive oil
• ½ teaspoon sea salt

Pan Gravy

• 1 cup (240 ml) bone broth or beef broth
• 2 tablespoons butter

Instructions

1. Season the lamb: Heat the oven to 350°F (175°C). Cut small slits all over the lamb and push in the garlic slices. Rub with the olive oil, rosemary, salt and pepper and place in a roasting pan.

2. Roast: Roast for about 70 minutes, until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

3. Add the vegetables: Toss the green beans and pumpkin with olive oil and salt. Scatter them around the lamb for the last 25 minutes of roasting.

4. Rest: Move the lamb and vegetables to a platter, cover loosely and rest for 15 minutes.

5. Make the gravy: Set the roasting pan over medium heat, pour in the broth and scrape up the browned bits. Simmer for 5 minutes until reduced by half, then whisk in the butter.

6. Serve: Slice the lamb against the grain and serve with the vegetables and gravy.

Nutritional Info (per serving, approximate)

Tips

• Take the lamb out of the refrigerator 30 minutes before roasting so it cooks evenly.
• Resting the meat is not optional — it keeps the juices in the roast instead of on the cutting board.
• Keep the pumpkin portion modest; it is the main source of carbs in this dish.