Low Fat Succulent Roast Lamb
Experience the irresistible flavor of ‘Low Fat Succulent Roast Lamb,’ a healthier twist on a classic roast that’s perfect for Sunday dinners and special occasions. This recipe features a lean boneless leg of lamb, carefully trimmed of visible fat and infused with aromatic rosemary, garlic, and the bright tang of fresh lemon. The lamb is roasted alongside hearty chunks of carrots, red onion, and parsnip, which soak up the savory, nutrient-rich stock for a flavorful accompaniment. The dish is effortlessly prepped in just 20 minutes, while the slow roasting process ensures the lamb remains tender and juicy. Finished with a simple baste and served with the caramelized vegetables and lightly seasoned pan juices, this low-fat roast lamb makes a mouthwatering centerpiece for any table. Perfect for health-conscious foodies seeking a guilt-free indulgence, this recipe is a balance of wholesome ingredients, rich flavors, and elegant presentation.
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Recipe Information
Ingredients
- 1 kg Boneless leg of lamb (trimmed of visible fat)
- 3 sprigs Fresh rosemary
- 4 Garlic cloves (thinly sliced)
- 1 Lemon (zested and juiced)
- 1 tbsp Olive oil (extra virgin)
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 250 ml Low-sodium chicken or vegetable stock
- 3 Carrots (cut into large chunks)
- 1 Red onion (quartered)
- 1 Parsnip (cut into chunks)
Instructions
Preheat your oven to 180°C (350°F).
Trim any visible fat from the lamb with a sharp knife to ensure the dish is low in fat.
Using the tip of the knife, make small incisions all over the lamb. Insert a slice of garlic and a small sprig of rosemary into each incision.
In a small bowl, mix together the lemon zest, half of the lemon juice, olive oil, salt, and pepper. Rub this mixture all over the lamb, ensuring it is evenly coated.
Place the lamb on a roasting rack inside a large baking dish. Arrange the carrots, red onion, and parsnip around the lamb in the baking dish.
Pour the low-sodium stock into the bottom of the dish to help keep the lamb moist and to infuse the vegetables with flavor.
Cover the dish loosely with aluminum foil and roast in the oven for 1 hour.
After 1 hour, remove the foil and baste the lamb with the juices from the pan. Continue roasting uncovered for another 30 minutes, or until a meat thermometer inserted into the thickest part of the lamb registers 60°C (140°F) for medium-rare, or adjust the time to your preferred doneness.
Once cooked, remove the lamb from the oven and let it rest on a cutting board for 10 minutes, lightly covered with foil to retain heat.
Slice the lamb thinly and serve alongside the roasted vegetables, spooning over the pan juices for added flavor.
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3384 mg | 147% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 23.8 g | ||
| Protein | 297.3 g | 595% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 5054 mg | 108% | |
*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.
