Heart-Healthy Succulent Roast Leg of Lamb
Elevate your dining experience with this *Heart-Healthy Succulent Roast Leg of Lamb*, a flavorful centerpiece that’s as nutritious as it is delicious. Perfect for a special occasion or Sunday dinner, this recipe swaps excessive fats for wholesome ingredients, including a trimmed leg of lamb, vibrant root vegetables, and a fragrant herb rub made with fresh rosemary, thyme, garlic, and a splash of lemon juice. Roasted to perfection, the lamb is moist and tender, complemented by a medley of caramelized onions, carrots, parsnips, and baby potatoes cooked in nutrient-rich, low-sodium vegetable stock. With minimal prep time and a careful roasting technique that ensures bold flavors without compromising heart health, this dish is ideal for health-conscious families seeking comfort food packed with nutritional goodness. Serve it with the pan juices drizzled on top for a delectable finish your guests will rave about!
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Recipe Information
Ingredients
- 4 lbs leg of lamb (bone-in or boneless, trimmed of all visible fat)
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 6 cloves garlic, minced
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp ground black pepper
- 1 tsp salt (preferably sea salt or Himalayan salt)
- 1 cup low-sodium vegetable stock
- 1 large red onion, quartered
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1.5 lbs baby potatoes, halved
Instructions
Preheat your oven to 375°F (190°C).
Trim any visible fat from the leg of lamb to reduce saturated fat content.
Rub the lamb with 1 tablespoon of olive oil, ensuring an even coating.
In a bowl, combine the chopped rosemary, thyme, minced garlic, lemon juice, black pepper, and salt. Mix well to form a paste.
Massage the herb paste all over the lamb, pressing it into the meat to infuse flavor.
Place the lamb on a roasting rack in a large baking dish, ensuring it is slightly elevated to allow air circulation.
Surround the lamb with the red onion, carrots, parsnips, and baby potatoes.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss lightly to coat.
Pour the vegetable stock into the bottom of the baking dish. This will help keep the lamb moist and create a flavorful base for the vegetables.
Cover the lamb loosely with aluminum foil and roast in the oven for 60 minutes.
Remove the foil and continue roasting for another 20-30 minutes, or until the internal temperature of the lamb reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer for accuracy.
While the lamb finishes roasting, stir the vegetables occasionally to ensure even cooking and prevent sticking.
Once cooked, remove the lamb from the oven and tent it with foil. Allow it to rest for 10-15 minutes. Resting helps ensure juicy and tender meat.
Slice the lamb against the grain and serve alongside the roasted vegetables. Spoon any pan juices over the top for added flavor.
Nutrition Facts
Calories |
4974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.2 g | 249% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 3897 mg | 169% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 44.1 g | ||
| Protein | 549.5 g | 1099% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 48.2 mg | 268% | |
| Potassium | 11256 mg | 239% | |
*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.
