Dairy-Free Succulent Roast Leg of Lamb

Experience the ultimate centerpiece for your next gathering with this Dairy-Free Succulent Roast Leg of Lamb, a showstopper that's as hearty as it is wholesome. This recipe combines the robust flavors of fresh rosemary, thyme, garlic, and warm spices like cumin and paprika, all brought together with a drizzle of olive oil and a splash of lemon juice for a zesty kick. The lamb is roasted atop a bed of seasonal vegetables, soaking up the savory richness of dairy-free stock and optional white wine, resulting in tender, melt-in-your-mouth meat that pairs perfectly with caramelized roasted veggies. With just 20 minutes of prep and simple steps like infusing the lamb with aromatics and achieving a golden, crispy crust, this dish is as elegant as it is approachable. Perfect for special occasions or festive feasts, this dairy-free recipe is a guaranteed crowd-pleaser that caters to diverse dietary needs without compromising on flavor.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 4 lbs Bone-in leg of lamb
• 3 sprigs Fresh rosemary
• 3 sprigs Fresh thyme
• 6 pieces Garlic cloves
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 2 tsp Kosher salt
• 1 tsp Ground black pepper
• 1 tsp Ground cumin
• 1 tsp Ground paprika
• 4 cups Vegetables for roasting (e.g., carrots, onions, parsnips, potatoes)
• 1 cup Chicken or vegetable stock (dairy-free)
• 0.5 cup White wine (optional, can substitute with more stock)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the leg of lamb under cold water and pat it dry with paper towels.

Step 3

Using a sharp knife, make small slits all over the lamb. Insert the garlic cloves (halved) and small sprigs of rosemary and thyme into the slits.

Step 4

In a small bowl, mix olive oil, lemon juice, kosher salt, black pepper, cumin, and paprika. Whisk until well combined.

Step 5

Rub the seasoning mixture all over the lamb, ensuring it's evenly coated.

Step 6

Place your roasting vegetables in an even layer at the bottom of a large roasting pan.

Step 7

Position the seasoned leg of lamb on top of the vegetables.

Step 8

Pour the chicken or vegetable stock and white wine (if using) into the pan to help create steam and keep the lamb moist while roasting.

Step 9

Cover the roasting pan tightly with foil and roast in the preheated oven for 1.5 hours.

Step 10

After 1.5 hours, remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 30 minutes to brown the lamb and crisp up the exterior.

Step 11

Check the internal temperature of the lamb with a meat thermometer (135°F/57°C for medium-rare, 145°F/63°C for medium). Remove the lamb from the oven when it reaches your desired doneness.

Step 12

Allow the lamb to rest for 15 minutes before carving. Use this time to mash or puree the roasted vegetables with some of the pan drippings for a flavorful side dish, if desired.

Step 13

Slice the lamb and serve with the roasted vegetables and any accompanying sauces or sides.

Nutrition Facts

Serving size	(3219.7g)

Amount per serving	% Daily Value*
Calories	6447.9

Total Fat 469.5g	0%
Saturated Fat 184.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1451.5mg	0%
Sodium 3599.5mg	0%
Total Carbohydrate 149.2g	0%
Dietary Fiber 26.6g	0%
Total Sugars 40.4g
Protein 391.6g	0%

Vitamin D 0IU	0%
Calcium 490.1mg	0%
Iron 38.8mg	0%
Potassium 8099.7mg	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: 66.1%

Protein: 24.5%

Carbs: 9.3%