Dairy-Free Succulent Roast Lamb

Savor the rich, aromatic flavors of this Dairy-Free Succulent Roast Lamb, a show-stopping centerpiece that’s perfect for holidays or special gatherings. This recipe transforms a bone-in leg of lamb into a tender, juicy masterpiece, infused with the vibrant essence of garlic, fresh rosemary, thyme, and zesty lemon. The lamb is skillfully marinated and roasted alongside a medley of seasonal vegetables, creating a complete meal infused with natural juices and savory perfection. A delectable low-sodium vegetable or chicken stock keeps the roast moist while enhancing the flavors. With a crisp outer crust and perfectly seasoned interior, this dairy-free roast lamb will impress both family and guests alike. Serve it warm, nestled with caramelized vegetables and a drizzle of its own flavorful pan juices for an unforgettable dining experience.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 4 pounds Leg of lamb, bone-in
• 6 Garlic cloves, minced
• 2 tablespoons Fresh rosemary, chopped
• 1 tablespoon Fresh thyme, chopped
• 1 Lemon, zested and juiced
• 3 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper, freshly ground
• 3 cups Vegetables of choice (e.g., carrots, onions, potatoes), chopped
• 1 cup Low-sodium chicken or vegetable stock

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, olive oil, salt, and black pepper to make a marinade.

Step 3

Place the leg of lamb on a large baking tray or roasting pan. Use a sharp knife to make small slits all over the lamb. Rub the marinade thoroughly into the lamb, ensuring it gets into the slits for maximum flavor.

Step 4

Arrange the chopped vegetables around the lamb in the roasting pan. Pour the chicken or vegetable stock into the pan to add moisture during roasting.

Step 5

Cover the lamb loosely with aluminum foil and place it in the preheated oven. Roast for about 1.5 hours (90 minutes), basting the lamb with the juices in the pan every 30 minutes.

Step 6

After 90 minutes, remove the foil to allow the lamb to brown. Roast for an additional 30 minutes, or until the internal temperature of the lamb reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium on a meat thermometer.

Step 7

Once cooked to your desired doneness, remove the lamb from the oven and let it rest for 15 minutes. Resting allows the juices to redistribute, resulting in a tender roast.

Step 8

Slice the lamb and serve it alongside the roasted vegetables. Pour any remaining pan juices over the slices for added flavor.

Nutrition Facts

Serving size	(2905.4g)

Amount per serving	% Daily Value*
Calories	6139.8

Total Fat 468.1g	0%
Saturated Fat 191.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1451.5mg	0%
Sodium 6386.6mg	0%
Total Carbohydrate 96.9g	0%
Dietary Fiber 21.2g	0%
Total Sugars 26.5g
Protein 385.4g	0%

Vitamin D 0IU	0%
Calcium 452.6mg	0%
Iron 34.5mg	0%
Potassium 7282.1mg	0%

*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.

Source of Calories

Fat: 68.6%

Protein: 25.1%

Carbs: 6.3%