Low Sodium Succulent Roast Lamb
Discover the irresistible flavor of this Low Sodium Succulent Roast Lamb recipe, a heart-healthy twist on a classic dish. This tender, juicy roast features a boneless leg of lamb infused with the vibrant aromas of fresh rosemary, thyme, mint, lemon zest, and garlic. Perfectly seasoned without added salt, it’s roasted atop a bed of carrots, celery, and sweet onion, bathed in unsalted vegetable stock to enhance natural flavors. The slow-roasting process ensures a mouthwatering texture, while the pan juices add the perfect final touch. Ideal for a special occasion or a comforting family meal, this low-sodium roast lamb pairs beautifully with roasted vegetables for a wholesome and flavorful feast that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 4 pounds Boneless leg of lamb
- 6 cloves Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme leaves
- 2 tablespoons Fresh mint leaves
- 1 teaspoon Lemon zest
- 1 teaspoon Freshly ground black pepper
- 3 tablespoons Olive oil
- 1 cup Unsalted vegetable stock
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 1 large Sweet onion, quartered
Instructions
Preheat your oven to 375°F (190°C).
Pat the boneless leg of lamb dry with paper towels to ensure the surface is ready to absorb the seasonings.
Using a small knife, make shallow incisions across the surface of the lamb. Insert thin slices of garlic into each incision.
In a small bowl, combine fresh rosemary, thyme, mint leaves, lemon zest, black pepper, and olive oil. Mix into a paste.
Rub the herb mixture generously over the entire surface of the lamb, ensuring even coverage.
In a large roasting pan, scatter the carrots, celery, and onion to create a bed. Pour the unsalted vegetable stock over the vegetables.
Place the lamb on top of the vegetable bed in the roasting pan.
Cover the roasting pan loosely with foil and roast in the preheated oven for 60 minutes.
Remove the foil and continue roasting for an additional 20-30 minutes or until the lamb reaches your desired level of doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).
Transfer the lamb to a cutting board and let it rest for 10-15 minutes before slicing.
Serve the lamb slices alongside the roasted vegetables and drizzle with the pan juices for extra flavor.
Nutrition Facts
Calories |
4267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.4 g | 345% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 12.3 g | ||
| Protein | 412.5 g | 825% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 6871 mg | 146% | |
*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.
