Heart-Healthy Succulent Roast Lamb
Treat yourself to a wholesome and flavorful meal with this Heart-Healthy Succulent Roast Lamb recipe, perfectly crafted for those who want indulgent, yet nutritious comfort food. This lean boneless leg of lamb, trimmed of excess fat, is marinated in a robust blend of fresh garlic, rosemary, thyme, lemon zest, and extra-virgin olive oil, creating an aromatic crust as it roasts to tender perfection. Nestled on a bed of carrots, red onions, and baby potatoes, and kept moist with low-sodium vegetable broth, this dish is both heart-smart and bursting with flavor. With just 20 minutes of prep time and a savory cook time in the oven, it’s ideal for family dinners or special occasions alike. Serve slices of golden-brown lamb alongside the perfectly roasted vegetables, garnished with fresh parsley for a vibrant finishing touch. Whether you're seeking a healthy twist on classic roast lamb or a centerpiece that wows your guests, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 kg Boneless leg of lamb (lean cut, trimmed of fat)
- 2 tablespoons Extra-virgin olive oil
- 4 cloves Fresh garlic, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Lemon zest
- 1 teaspoon Freshly ground black pepper
- 0.5 teaspoon Kosher salt
- 1 cup Low-sodium vegetable broth
- 3 medium Carrots, peeled and cut into large chunks
- 2 medium Red onions, quartered
- 500 grams Baby potatoes
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 180°C (350°F).
In a small bowl, mix olive oil, minced garlic, rosemary, thyme, lemon zest, black pepper, and salt to create a fragrant marinade.
Rub the marinade evenly over the surface of the trimmed lamb. Let the lamb sit at room temperature for about 15 minutes to absorb the flavors.
In a large roasting pan, layer the carrots, red onions, and baby potatoes to create a vegetable bed.
Place the marinated lamb atop the vegetables, then pour the vegetable broth into the pan to keep the lamb moist while roasting.
Cover the roasting pan tightly with aluminum foil to trap the steam, and place it in the preheated oven.
Roast the lamb for 60 minutes covered, then remove the foil and roast for an additional 30 minutes for a golden crust (or until the internal temperature of the lamb reaches 63°C/145°F for medium rare).
Once cooked, remove the lamb from the oven and loosely cover it with foil. Allow it to rest for 10 minutes to redistribute the juices.
Slice the rested lamb and serve alongside the roasted vegetables. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 24.3 g | ||
| Protein | 440.3 g | 881% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 8242 mg | 175% | |
*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.
