Low Fat Succulent Roast Leg of Lamb
Discover the perfect balance of indulgence and healthiness with this Low Fat Succulent Roast Leg of Lamb recipe, designed to deliver maximum flavor with minimal guilt. Featuring a lean leg of lamb trimmed of visible fat, this dish is infused with a vibrant marinade of garlic, fresh rosemary, thyme, lemon zest, and a touch of olive oil to create a delectable herb-crusted roast. Nestled atop a bed of hearty carrots, red onions, and parsnips, and gently basted with low-sodium stock, the lamb stays tender and moist during roasting. With just 20 minutes of prep and simple instructions, this dish is a standout for a special occasion or Sunday dinner, serving up juicy slices alongside perfectly roasted vegetables. Impress your guests with this healthy, show-stopping roast that prioritizes flavor without compromising on nutrition.
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Recipe Information
Ingredients
- 2 kg leg of lamb (bone-in or boneless, trimmed of visible fat)
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 cup low-sodium chicken or vegetable stock
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 3 medium carrots, sliced into chunks
- 2 medium red onions, quartered
- 2 medium parsnips, sliced into chunks
Instructions
Preheat your oven to 180°C (350°F).
Trim excess fat from the leg of lamb to reduce its overall fat content. Pat the lamb dry with paper towels.
In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, lemon zest, olive oil, sea salt, and black pepper to create a marinade paste.
Rub the marinade mixture all over the lamb, ensuring it is well-coated. For extra flavor, make small incisions in the lamb with a sharp knife and insert some of the marinade into each incision.
Place the sliced carrots, quartered onions, and parsnips into the base of a roasting pan to act as a bed for the lamb.
Place the seasoned lamb on top of the vegetables in the roasting pan. Pour the low-sodium chicken or vegetable stock into the pan to keep the lamb moist during roasting.
Cover the pan loosely with aluminum foil and roast in the preheated oven for 1 hour.
Remove the foil and continue roasting for an additional 30 minutes or until the internal temperature of the lamb reaches 60°C (140°F) for medium-rare or 65°C (150°F) for medium. Use a meat thermometer for accuracy.
Once cooked, remove the lamb from the oven and cover it with foil. Let it rest for 15 minutes to allow the juices to redistribute.
Serve the lamb in slices alongside the roasted vegetables. Drizzle any pan juices over the top for additional flavor.
Nutrition Facts
Calories |
4581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1940 mg | 647% | |
| Sodium | 5520 mg | 240% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 25.5 g | ||
| Protein | 588.3 g | 1177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 45.2 mg | 251% | |
| Potassium | 8138 mg | 173% | |
*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.
