Low Fat Gigot d'Agneau

Savor the elegance of French cuisine with this Low Fat Gigot d'Agneau, a healthier twist on the classic roasted leg of lamb. Infused with the aromatic flavors of fresh rosemary, thyme, garlic, and lemon zest, this dish delivers bold, earthy notes with every bite. The lamb is carefully trimmed of excess fat for a lighter profile, then roasted to perfection atop a bed of colorful carrots, onions, and celery, which soak up the savory juices and low-sodium chicken broth. A slow roast locks in moisture while ensuring tender, melt-in-your-mouth meat, with a finishing golden crust for added depth. Perfect for serving a crowd, this dish pairs beautifully with rustic side dishes like roasted potatoes or a simple green salad. Whether you're hosting a dinner party or preparing a special weekend meal, this flavor-packed, nutrient-conscious recipe is sure to impress.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 8

Ingredients

• 4 pounds bone-in leg of lamb
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 4 cloves garlic
• 1 whole lemon
• 1 tablespoon extra virgin olive oil
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 medium carrots
• 2 medium onions
• 2 stalks celery stalks
• 2 cups low-sodium chicken broth

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Trim any excess fat from the surface of the lamb leg to reduce fat content.

Step 3

In a small bowl, combine chopped rosemary, thyme, minced garlic, zest of one lemon, olive oil, salt, and pepper to create a herb paste.

Step 4

Rub this mixture all over the lamb, ensuring even coverage.

Step 5

Peel and roughly chop the carrots and onions; chop the celery stalks as well. Spread these vegetables on the bottom of a roasting pan.

Step 6

Place the seasoned lamb leg on top of the vegetables in the roasting pan.

Step 7

Pour chicken broth into the pan to keep the lamb moist and to add flavor to the vegetables.

Step 8

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

Step 9

After 1.5 hours, remove the foil to let the lamb brown. Roast for an additional 30 minutes or until the internal temperature reaches 140°F (60°C) for medium-rare.

Step 10

Remove the lamb from the oven, cover it loosely with foil, and let it rest for 15 minutes before carving.

Step 11

Serve slices of lamb with the roasted vegetables on the side, drizzled with juices from the pan.

Nutrition Facts

Serving size	(2825.7g)

Amount per serving	% Daily Value*
Calories	5680.5

Total Fat 440.5g	0%
Saturated Fat 180.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1451.5mg	0%
Sodium 3969.6mg	0%
Total Carbohydrate 47.2g	0%
Dietary Fiber 11.8g	0%
Total Sugars 24.1g
Protein 383.2g	0%

Vitamin D 0IU	0%
Calcium 375.6mg	0%
Iron 31.9mg	0%
Potassium 6082.0mg	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: 69.7%

Protein: 27.0%

Carbs: 3.3%