Heart-Healthy Herb and Garlic Roasted Lamb
Elevate your dinner table with the "Heart-Healthy Herb and Garlic Roasted Lamb," a tender and flavorful dish that's as nutritious as it is delicious. This recipe combines the robust flavors of fresh rosemary, thyme, and garlic with the zesty brightness of lemon juice and Dijon mustard, creating a savory herb paste that perfectly complements the succulent boneless leg of lamb. Slow-roasted with a touch of olive oil and basted with low-sodium chicken broth, this dish keeps saturated fats in check while delivering a juicy, perfectly caramelized finish. Ideal for special occasions or Sunday meals, this heart-conscious lamb pairs beautifully with steamed vegetables or a crisp green salad. Ready in under two hours, it’s a wholesome, crowd-pleasing centerpiece designed to impress. Perfect for keywords like "healthy lamb recipes," "garlic roasted lamb," and "herb-crusted lamb."
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Recipe Information
Ingredients
- 4 pounds Boneless leg of lamb
- 3 tablespoons Fresh rosemary
- 3 tablespoons Fresh thyme
- 6 cloves Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Black pepper
- 1 teaspoon Sea salt
- 2 tablespoons Dijon mustard
- 1 cup Low-sodium chicken broth
Instructions
Preheat your oven to 375°F (190°C).
In a small food processor or using a mortar and pestle, combine the fresh rosemary, thyme, garlic cloves, olive oil, lemon juice, black pepper, sea salt, and Dijon mustard. Blend or crush until you form a coarse paste.
Place the boneless leg of lamb on a clean cutting board and trim any excess fat to minimize saturated fat content.
Rub the herb and garlic paste evenly over the lamb, ensuring it is well coated on all sides.
Transfer the lamb to a roasting pan and pour the low-sodium chicken broth into the bottom of the pan to create a moist cooking environment.
Cover the lamb loosely with aluminum foil and place it in the preheated oven.
Roast the lamb for about 1 hour. After this time, remove the foil to allow the lamb to brown and develop a flavorful crust.
Continue roasting for an additional 30 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare, or your preferred doneness.
Remove the lamb from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute throughout the meat.
Carve the lamb into thin slices and serve with your choice of heart-healthy sides, such as steamed vegetables or a mixed green salad.
Nutrition Facts
Calories |
4113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.5 g | 335% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 4363 mg | 190% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 411.9 g | 824% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 6149 mg | 131% | |
*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.
