Heart-Healthy Succulent Roast Leg of Lamb

Discover the perfect balance of flavor and nutrition with our Heart-Healthy Succulent Roast Leg of Lamb! This classic roast is elevated with a health-conscious twist, featuring a lean, fat-trimmed leg of lamb rubbed with a zesty herb paste of fresh rosemary, thyme, garlic, and lemon juice. Roasted alongside a medley of vibrant vegetables—carrots, parsnips, baby potatoes, and red onion—this dish is both wholesome and satisfying. The addition of low-sodium vegetable stock ensures a moist, flavorful roast without the need for excess fat. With only 20 minutes of prep time, this dish is ideal for impressing guests or creating a comforting family dinner. Serve it sliced with the tender roasted vegetables and a drizzle of pan juices for a meal that’s equal parts heart-smart and delicious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 8

Ingredients

• 4 lbs leg of lamb (bone-in or boneless, trimmed of all visible fat)
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 6 cloves garlic, minced
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp ground black pepper
• 1 tsp salt (preferably sea salt or Himalayan salt)
• 1 cup low-sodium vegetable stock
• 1 large red onion, quartered
• 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1.5 lbs baby potatoes, halved

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Trim any visible fat from the leg of lamb to reduce saturated fat content.

Step 3

Rub the lamb with 1 tablespoon of olive oil, ensuring an even coating.

Step 4

In a bowl, combine the chopped rosemary, thyme, minced garlic, lemon juice, black pepper, and salt. Mix well to form a paste.

Step 5

Massage the herb paste all over the lamb, pressing it into the meat to infuse flavor.

Step 6

Place the lamb on a roasting rack in a large baking dish, ensuring it is slightly elevated to allow air circulation.

Step 7

Surround the lamb with the red onion, carrots, parsnips, and baby potatoes.

Step 8

Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss lightly to coat.

Step 9

Pour the vegetable stock into the bottom of the baking dish. This will help keep the lamb moist and create a flavorful base for the vegetables.

Step 10

Cover the lamb loosely with aluminum foil and roast in the oven for 60 minutes.

Step 11

Remove the foil and continue roasting for another 20-30 minutes, or until the internal temperature of the lamb reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer for accuracy.

Step 12

While the lamb finishes roasting, stir the vegetables occasionally to ensure even cooking and prevent sticking.

Step 13

Once cooked, remove the lamb from the oven and tent it with foil. Allow it to rest for 10-15 minutes. Resting helps ensure juicy and tender meat.

Step 14

Slice the lamb against the grain and serve alongside the roasted vegetables. Spoon any pan juices over the top for added flavor.

Nutrition Facts

Serving size	(3630.8g)

Amount per serving	% Daily Value*
Calories	4974.1

Total Fat 194.2g	0%
Saturated Fat 68.1g	0%
Polyunsaturated Fat g
Cholesterol 1759.9mg	0%
Sodium 3897.3mg	0%
Total Carbohydrate 231.1g	0%
Dietary Fiber 41.4g	0%
Total Sugars 44.1g
Protein 549.5g	0%

Vitamin D 0IU	0%
Calcium 543.5mg	0%
Iron 48.2mg	0%
Potassium 11256.0mg	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: 35.9%

Protein: 45.1%

Carbs: 19.0%