World · Keto
Keto Lamb Shoulder Roast with Rosemary Cauli Mash
Slow-roasted lamb shoulder rubbed with garlic, rosemary, and lemon — falls apart with a fork after three hours in the oven. Served over a creamy rosemary cauliflower mash. A weekend roast that scales to feed four.
Halal-friendly Gluten-free Medium
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Serves
- 4
5g Net carbs
42g Protein
46g Fat
620 Calories
Per serving
Ingredients
- 1.2kg (2.6 lb) Boneless lamb shoulder
- 2 tbsp Olive oil
- 6 Garlic cloves, smashed
- 4 Fresh rosemary sprigs
- 1 lemon Lemon zest
- 2 tsp Fine sea salt
- 1 tsp Black pepper
- 1/2 cup (120ml) Low-sodium chicken stock
- 600g (about 1 large head) Cauliflower, cut into florets
- 3 tbsp (40g) Unsalted butter
- 60ml (1/4 cup) Heavy cream
- 1 tsp Fresh rosemary, finely chopped (for the mash)
Method
- Preheat the oven to 325°F (160°C).
- Pat the lamb dry and score the fat in a cross-hatch pattern. Rub all over with olive oil, salt, and pepper.
- Place the lamb in a roasting dish. Scatter garlic, rosemary sprigs, and lemon zest on top. Pour chicken stock into the bottom of the dish.
- Cover tightly with foil and roast 2.5 hours, basting once at the halfway mark.
- Uncover and roast another 30 minutes, until the top is deeply browned and the meat shreds easily with a fork.
- While the lamb rests, steam the cauliflower 8-10 minutes until very soft. Drain well.
- Blend the cauliflower with butter, heavy cream, chopped rosemary, salt, and pepper until smooth and creamy.
- Rest the lamb 10 minutes, then slice or pull apart. Plate over the rosemary cauli mash; spoon pan juices over the top.
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