Low Fat Succulent Roast Lamb

Indulge in the rich flavors of a classic roast without the guilt with this Low Fat Succulent Roast Lamb recipe. Featuring a tender and juicy boneless leg of lamb carefully trimmed of excess fat, this dish is infused with the fragrant goodness of fresh rosemary, garlic, and zesty lemon. Roasted to perfection alongside hearty vegetables like carrots, red onion, and parsnip, each bite strikes a perfect balance of flavor and health. The lamb stays moist and flavorful thanks to a splash of low-sodium stock, while a simple rub of extra virgin olive oil, salt, and pepper elevates its natural taste. Ready in just under two hours, this light yet satisfying roast is ideal for family dinners or special occasions. Serve thinly sliced with roasted vegetables and pan juices for a wholesome, crowd-pleasing meal!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 kg Boneless leg of lamb (trimmed of visible fat)
• 3 sprigs Fresh rosemary
• 4 Garlic cloves (thinly sliced)
• 1 Lemon (zested and juiced)
• 1 tbsp Olive oil (extra virgin)
• 1 tsp Salt
• 0.5 tsp Black pepper (freshly ground)
• 250 ml Low-sodium chicken or vegetable stock
• 3 Carrots (cut into large chunks)
• 1 Red onion (quartered)
• 1 Parsnip (cut into chunks)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Trim any visible fat from the lamb with a sharp knife to ensure the dish is low in fat.

Step 3

Using the tip of the knife, make small incisions all over the lamb. Insert a slice of garlic and a small sprig of rosemary into each incision.

Step 4

In a small bowl, mix together the lemon zest, half of the lemon juice, olive oil, salt, and pepper. Rub this mixture all over the lamb, ensuring it is evenly coated.

Step 5

Place the lamb on a roasting rack inside a large baking dish. Arrange the carrots, red onion, and parsnip around the lamb in the baking dish.

Step 6

Pour the low-sodium stock into the bottom of the dish to help keep the lamb moist and to infuse the vegetables with flavor.

Step 7

Cover the dish loosely with aluminum foil and roast in the oven for 1 hour.

Step 8

After 1 hour, remove the foil and baste the lamb with the juices from the pan. Continue roasting uncovered for another 30 minutes, or until a meat thermometer inserted into the thickest part of the lamb registers 60°C (140°F) for medium-rare, or adjust the time to your preferred doneness.

Step 9

Once cooked, remove the lamb from the oven and let it rest on a cutting board for 10 minutes, lightly covered with foil to retain heat.

Step 10

Slice the lamb thinly and serve alongside the roasted vegetables, spooning over the pan juices for added flavor.

Nutrition Facts

Serving size	(1830.3g)

Amount per serving	% Daily Value*
Calories	2479.3

Total Fat 105.5g	0%
Saturated Fat 37.2g	0%
Polyunsaturated Fat g
Cholesterol 800mg	0%
Sodium 3383.6mg	0%
Total Carbohydrate 69.1g	0%
Dietary Fiber 18.2g	0%
Total Sugars 23.8g
Protein 297.3g	0%

Vitamin D 0IU	0%
Calcium 304.9mg	0%
Iron 23.8mg	0%
Potassium 5053.6mg	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: 39.3%

Protein: 49.2%

Carbs: 11.4%