Dairy-Free Succulent Roast Leg of Lamb
Indulge in the ultimate crowd-pleaser with this Dairy-Free Succulent Roast Leg of Lamb recipe! Perfectly seasoned with a blend of fresh rosemary, thyme, garlic, and warm spices like paprika and cumin, this roast delivers bold, herbaceous flavors with every bite. The lamb is roasted atop a bed of colorful vegetables and basted with a rich stock and optional white wine, ensuring a tender, juicy finish without any dairy. Whether you're hosting a holiday feast or a special dinner, this dish is sure to impress with its golden, crispy exterior and melt-in-your-mouth texture. Serve alongside the caramelized vegetables or puree them into a hearty side for a truly unforgettable meal. With just 20 minutes of prep and a foolproof cooking method, this recipe makes roasting a leg of lamb approachable and delicious—a perfect centerpiece for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lbs Bone-in leg of lamb
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 6 pieces Garlic cloves
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 tsp Kosher salt
- 1 tsp Ground black pepper
- 1 tsp Ground cumin
- 1 tsp Ground paprika
- 4 cups Vegetables for roasting (e.g., carrots, onions, parsnips, potatoes)
- 1 cup Chicken or vegetable stock (dairy-free)
- 0.5 cup White wine (optional, can substitute with more stock)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the leg of lamb under cold water and pat it dry with paper towels.
Using a sharp knife, make small slits all over the lamb. Insert the garlic cloves (halved) and small sprigs of rosemary and thyme into the slits.
In a small bowl, mix olive oil, lemon juice, kosher salt, black pepper, cumin, and paprika. Whisk until well combined.
Rub the seasoning mixture all over the lamb, ensuring it's evenly coated.
Place your roasting vegetables in an even layer at the bottom of a large roasting pan.
Position the seasoned leg of lamb on top of the vegetables.
Pour the chicken or vegetable stock and white wine (if using) into the pan to help create steam and keep the lamb moist while roasting.
Cover the roasting pan tightly with foil and roast in the preheated oven for 1.5 hours.
After 1.5 hours, remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 30 minutes to brown the lamb and crisp up the exterior.
Check the internal temperature of the lamb with a meat thermometer (135°F/57°C for medium-rare, 145°F/63°C for medium). Remove the lamb from the oven when it reaches your desired doneness.
Allow the lamb to rest for 15 minutes before carving. Use this time to mash or puree the roasted vegetables with some of the pan drippings for a flavorful side dish, if desired.
Slice the lamb and serve with the roasted vegetables and any accompanying sauces or sides.
Nutrition Facts
Calories |
6448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 469.5 g | 602% | |
| Saturated Fat | 184.8 g | 924% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 3600 mg | 156% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 40.4 g | ||
| Protein | 391.6 g | 783% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 8100 mg | 172% | |
*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.
