Heart-Healthy Succulent Roast Lamb

Experience the perfect balance of flavor and nutrition with this Heart-Healthy Succulent Roast Lamb recipe, a lighter take on a classic comfort dish. Featuring a lean, fat-trimmed boneless leg of lamb, this dish is infused with the vibrant flavors of fresh rosemary, thyme, garlic, and zesty lemon. Roasted atop a bed of carrots, red onions, and baby potatoes, it’s gently cooked with low-sodium vegetable broth to keep the lamb moist and tender while enhancing the natural sweetness of the vegetables. With a golden crust and juicy, melt-in-your-mouth texture, this roast lamb is both elegant and guilt-free. Ideal for health-conscious food lovers, it’s a showstopper for Sunday dinners or holiday gatherings, and it comes together in just under two hours. Pair with a crisp green salad for a wholesome, satisfying meal the whole family will love!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1.5 kg Boneless leg of lamb (lean cut, trimmed of fat)
• 2 tablespoons Extra-virgin olive oil
• 4 cloves Fresh garlic, minced
• 2 tablespoons Fresh rosemary, chopped
• 1 tablespoon Fresh thyme, chopped
• 1 teaspoon Lemon zest
• 1 teaspoon Freshly ground black pepper
• 0.5 teaspoon Kosher salt
• 1 cup Low-sodium vegetable broth
• 3 medium Carrots, peeled and cut into large chunks
• 2 medium Red onions, quartered
• 500 grams Baby potatoes
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a small bowl, mix olive oil, minced garlic, rosemary, thyme, lemon zest, black pepper, and salt to create a fragrant marinade.

Step 3

Rub the marinade evenly over the surface of the trimmed lamb. Let the lamb sit at room temperature for about 15 minutes to absorb the flavors.

Step 4

In a large roasting pan, layer the carrots, red onions, and baby potatoes to create a vegetable bed.

Step 5

Place the marinated lamb atop the vegetables, then pour the vegetable broth into the pan to keep the lamb moist while roasting.

Step 6

Cover the roasting pan tightly with aluminum foil to trap the steam, and place it in the preheated oven.

Step 7

Roast the lamb for 60 minutes covered, then remove the foil and roast for an additional 30 minutes for a golden crust (or until the internal temperature of the lamb reaches 63°C/145°F for medium rare).

Step 8

Once cooked, remove the lamb from the oven and loosely cover it with foil. Allow it to rest for 10 minutes to redistribute the juices.

Step 9

Slice the rested lamb and serve alongside the roasted vegetables. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2739.8g)

Amount per serving	% Daily Value*
Calories	3761.6

Total Fat 149.2g	0%
Saturated Fat 51.8g	0%
Polyunsaturated Fat g
Cholesterol 1200mg	0%
Sodium 1556.3mg	0%
Total Carbohydrate 139.8g	0%
Dietary Fiber 17.8g	0%
Total Sugars 24.3g
Protein 440.3g	0%

Vitamin D 0IU	0%
Calcium 385.1mg	0%
Iron 37.6mg	0%
Potassium 8242.1mg	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: 36.7%

Protein: 48.1%

Carbs: 15.3%