Dairy-Free Succulent Roast Lamb
Discover the ultimate centerpiece for your next dinner gathering with this Dairy-Free Succulent Roast Lamb recipe. Perfectly marinated in a blend of garlic, fresh rosemary, thyme, lemon zest, and olive oil, this flavorful roast is impeccably tender with every bite. The recipe is completely dairy-free and pairs beautifully with a medley of roasted vegetables like carrots, onions, and potatoes, all bathed in a rich chicken or vegetable stock to enhance every savory note. Simple techniques like infusing the marinade into small slits in the lamb and basting during roasting ensure complex layers of flavor and juiciness. Whether you prefer your lamb medium-rare or medium, this recipe provides foolproof guidance for a perfectly cooked main dish. Serve it with the caramelized vegetables and a drizzle of the luscious pan juices for a show-stopping meal that’s as wholesome as it is hearty.
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Recipe Information
Ingredients
- 4 pounds Leg of lamb, bone-in
- 6 Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 Lemon, zested and juiced
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 3 cups Vegetables of choice (e.g., carrots, onions, potatoes), chopped
- 1 cup Low-sodium chicken or vegetable stock
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, olive oil, salt, and black pepper to make a marinade.
Place the leg of lamb on a large baking tray or roasting pan. Use a sharp knife to make small slits all over the lamb. Rub the marinade thoroughly into the lamb, ensuring it gets into the slits for maximum flavor.
Arrange the chopped vegetables around the lamb in the roasting pan. Pour the chicken or vegetable stock into the pan to add moisture during roasting.
Cover the lamb loosely with aluminum foil and place it in the preheated oven. Roast for about 1.5 hours (90 minutes), basting the lamb with the juices in the pan every 30 minutes.
After 90 minutes, remove the foil to allow the lamb to brown. Roast for an additional 30 minutes, or until the internal temperature of the lamb reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium on a meat thermometer.
Once cooked to your desired doneness, remove the lamb from the oven and let it rest for 15 minutes. Resting allows the juices to redistribute, resulting in a tender roast.
Slice the lamb and serve it alongside the roasted vegetables. Pour any remaining pan juices over the slices for added flavor.
Nutrition Facts
Calories |
5279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.6 g | 410% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1708 mg | 569% | |
| Sodium | 5525 mg | 240% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 28.1 g | ||
| Protein | 482.0 g | 964% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 585 mg | 45% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 8320 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
