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Low FODMAP Boneless Leg of Lamb, carved on wooden board, yellow flowers in background

Low FODMAP Slow Roasted Boneless Leg of Lamb

Our Low FODMAP Slow Roasted Boneless Leg of Lamb features flavors of garlic (yes, garlic; more on that later) lemon and anchovy and is quite simple to make. Slow roasting uses the reverse sear technique, which means we roast the lamb in a low temperature oven for a couple of hours, and then finish it off searing in a very high heat oven. You will be rewarded with an evenly roasted leg of lamb, done to your liking.

Course: Dinner, Main Course
Cuisine: American, Mediterranean
Prep Time: 30 minutes
Cook Time: 3 hours 15 minutes
Marination Time: 8 hours
Total Time: 11 hours 45 minutes
Makes: 12 Servings
Calories: 878 kcal
Author: Dédé Wilson


  • 7- pound to 8-pound (3.2 kg to 3.6 kg) boneless leg of lamb
  • 1 teaspoon low FODMAP garlic powder, such as FreeFod or Fodmazing
  • 2 tablespoons low FODMAP Garlic Infused Oil, made with olive oil, or purchased equivalent
  • ½ cup (56 g) finely minced leek bulb
  • ½ cup (32 g) finely minced scallions, green parts only
  • 6 flat anchovy fillets, packed and oil, chopped
  • 1 tablespoon finely minced lemon zest, preferably made with a rasp-style zester
  • 1 tablespoon minced fresh rosemary
  • ½ teaspoon red pepper flakes
  • 2 tablespoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • Butcher twine


  1. Unroll the boneless leg of lamb in front of you on your work surface. Remove any excess fat pockets and discard. Evenly sprinkle with your low FODMAP garlic powder; set aside. The garlic flavor will permeate the meat as you work on the marinade.
  2. Heat oil over low-medium heat in a small saucepan until shimmering. Add the minced leek bulb, scallion greens, anchovies, lemon zest, rosemary, and red pepper flakes and cook, stirring often, for about five minutes or until the leeks and scallions have softened. Make sure the anchovies are mashed and mixed into the rest of the mixture; you can do this with the back of a spoon. Set aside to cool.
  3. Season the inside of the butterflied lamb well with salt and pepper. Spread about half of the cooled lemon anchovy mixture over the butterflied lamb; just schmear it on with fingers, a silicone spatula or use the back of a spoon. Now it is time to roll up the lamb and tie it. Depending on its shape, you might have to tuck in some ends here and there, but you are trying to create a fairly smooth, plump oval. Like a football shape with rounded ends. Use butcher twine to tie it at even intervals to hold it together.
  4. Line a roasting pan with foil and place a flat rack on top. Place the lamb on top of the rack (I like fat cap down). Season exterior of lamb, all over, with salt and pepper. Slather the lamb all over with the reserved marinade, paying most attention to the areas of flesh, as opposed to fat. Place uncovered in the refrigerator overnight.
  5. Place rack in lower third of oven. Preheat oven to 275°F (135°C). Place lamb in oven and roast at this low temperature for about 2 ¼ to 2 ¾ hours or until the internal temperature reaches 125° F to 130°F (52°C to 55°C). This allows the meat to rise about 5° in temperature upon resting, yielding a lovely medium-rare roast. Adjust your timing as desired. Use 15 to 20 minutes per pound as your guide. Let rest for 30 to 40 minutes, while you prepare your side dishes.
  6. Crank the oven up to 500°F (260°C) and place lamb back in oven to sear, for about 8 to 10 minutes. Just let it get a nice crackly crust, here and there. Remove the twine (I use shears) and you are ready to carve and serve.


FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

Low FODMAP Garlic Powder: There are a couple of low FODMAP garlic powders on the market, made from maltodextrin and garlic flavor, that you can use like traditional garlic powder. FreeFod Garlic Replacer is certified low FODMAP by FODMAP Friendly. From what we can tell, Fodmazing Garlic Replacer Substitute contains the same ingredients, and we use both.

Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP.

Leeks: The green parts of leeks are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking. Monash also states that 2 Australian tablespoons, or 14 g, of leek bulb are low FODMAP.

Scallions: The green parts of scallions are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Nutrition Facts
Low FODMAP Slow Roasted Boneless Leg of Lamb
Amount Per Serving
Calories 878 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 1238mg52%
Potassium 2mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 131g262%
Vitamin A 25IU1%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.