Low Sodium Succulent Roast Leg of Lamb
Elevate your next family dinner with this Low Sodium Succulent Roast Leg of Lamb—a perfect centerpiece for any occasion! This flavorful recipe balances hearty simplicity with aromatic elegance, featuring a juicy leg of lamb coated in a vibrant herb rub made with fresh rosemary, thyme, garlic, and zesty lemon. The addition of ground cumin, coriander, and a touch of paprika enhances the lamb’s richness without overwhelming its natural flavor. Roasted alongside tender carrots and shallots, drenched in low-sodium chicken or lamb stock, this dish ensures a moist, perfectly roasted finish that’s lower in sodium but full of mouthwatering goodness. Serve this tender, golden-brown lamb with its pan juices and vegetables for a healthy, delicious meal that leaves everyone craving more. Ideal for holidays, gatherings, or a relaxing weekend treat, this recipe is both easy to prepare and utterly impressive.
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Recipe Information
Ingredients
- 4 lbs Leg of lamb (bone-in or boneless)
- 6 large Garlic cloves
- 4 Fresh rosemary sprigs
- 4 Fresh thyme sprigs
- 2 tbsp Olive oil
- 1 Lemon (zested and juiced)
- 1 tsp Ground black pepper
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Paprika (optional for extra warmth)
- 6 Shallots (halved)
- 4 Carrots (peeled and cut into chunks)
- 1 cup Low-sodium chicken or lamb stock
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels and place it on a large baking dish or roasting pan.
Using a sharp knife, make small slits all over the lamb. Insert slices of garlic into these slits for extra flavor.
Create the herb rub by finely chopping rosemary and thyme leaves. In a small bowl, combine the herbs with olive oil, lemon zest, lemon juice, black pepper, ground cumin, ground coriander, and paprika (if using). Mix well to form a paste.
Rub the herb paste generously all over the lamb, ensuring it is evenly coated. Let the lamb sit at room temperature for 20 minutes to absorb the flavors.
Scatter the shallots and carrots around the lamb in the roasting pan. Pour the low-sodium chicken or lamb stock into the pan to keep the meat moist during roasting.
Place the lamb in the preheated oven and roast for approximately 20 minutes per pound for medium-rare (internal temperature of 135°F), or 25 minutes per pound for medium (internal temperature of 145°F).
Baste the lamb with the pan juices every 20-30 minutes to enhance flavor and keep it moist.
Once the desired internal temperature is reached, remove the lamb from the oven and tent it loosely with aluminum foil. Allow it to rest for 15 minutes before carving.
Carve the lamb into thin slices and serve with the roasted vegetables and any remaining juices from the pan.
Nutrition Facts
Calories |
6084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 448.2 g | 575% | |
| Saturated Fat | 186.2 g | 931% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 44.2 g | ||
| Protein | 434.9 g | 870% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 47.8 mg | 266% | |
| Potassium | 8686 mg | 185% | |
*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.
