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(use code TRAILTOHEALTH for 10% off) with the parsley, rosemary, thyme, garlic, lemon juice and zest until combined. 3. Place the lamb in a roasting pan and evenly spread the herb marinade over the top to coat. 4. Roast the lamb for about 15-20 minutes and check the temperature to see if it has reached a doneness of 135 F (57 C). If it hasn’t, continue cooking in 5-minute increments until it reaches 135 F (57 C). 5. Once cooked, let the lamb rest for 10 minutes before slicing into strips against the grain. Erika Schlick is the author of Wandering Palate, a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home. ....