i didn't even know lambs could survive without bones

when i was at the grocery store last weekend i saw this boneless leg of lamb and i was all like, "boyfriend lets get this! it will be interesting and it has no carbs!"  he says, "yah, of course it has no carbs.  its meat."  and that's how i totally won him over on the lamb.  i decided it would be a perfect opportunity to use my beautiful blue dutch oven and so that's what i did.  cook time + prep time: 2 hours, ~3 servings, 1.4 carbs per serving

ingredients:

1 netted boneless leg of lamb
4 tbsp olive oil
0.25 yellow onion - chopped
6 cloves garlic - minced
2 cups mushrooms - halved
1 tsp beef base
2 cup red wine
0.5 tsp red pepper
1 tsp Italian seasoning
2 tsp rosemary - minced
0.5 thyme

• preheat oven to 425F
• take two of the minced gloves of garlic, the minced rosemary, and 1 tbsp of olive oil and make a paste.  rub your lamb completely all over with this paste.  lightly salt and pepper your lamb on all sides
• put 1 tbsp of oil in your dutch oven over medium-high heat and sear your lamb on all sides.  a lot of people wouldn't sear the meat before roasting it in a dutch oven, but once when i was way too young to receive cooking advice, my dad told me that i should always always always sear my meat before roasting it if i don't want to eat cardboard.  i have a hard time not following established rules.  remove the lamb from heat.
• add remaining tbsp oil to dutch oven along with remainder of garlic and onion.  stirring often, saute until goldeny-translucent (look it up, its a color).  add mushrooms.  i used baby bella tiny little adorable buttons.  i recommend halving them because there is nothing worse than biting into a whole mushroom you think is cooled and it squirted its spores of boiling hot liquid all over your mouth such that you can't taste anything else for the rest of the week.  yah.  so add your mushrooms and stir them around in the dutch oven.  add all of your seasonings and a half tsp of salt.
• saute mushrooms for ~8 minutes until you're willing to sacrifice your tongue to eat just one of them.  add the beef base plus a half cup of wine and deglaze the pan.  add the remainder of the wine and bring it to a boil.  this creates the delicious and coveted beef flavored wine.  its the best wine you'll ever taste.
• place lamb leg back in dutch oven, cover it, and put it in the oven.  cook at 425F for 30 minutes and reduce the temperature to 350F.  cook for ~1 additional hour for medium rare.

• i know it looks delicious at the point when you've removed it from the oven, but you don't know the half of it.  remove roast from the pot and put aside to rest.  put the dutch oven on the stove over high heat, stirring often until mushroom sauce becomes a thick, delicious gravy.  
• when sauce reaches consistency you desire,  remove it from the heat.  cut the netting off of the lamb and cut it into half inch slices.

we served it with baked green beans and it was super delicious and healthy.  that was dinner and we survived another day on this dang diet.