Low Fat Succulent Roast Leg of Lamb

Indulge in the rich flavors of this *Low Fat Succulent Roast Leg of Lamb*, a healthy twist on a classic roast that doesn’t compromise on taste. This recipe features a perfectly seasoned leg of lamb, carefully trimmed of excess fat and infused with a bright and aromatic marinade of garlic, rosemary, thyme, and lemon zest. Roasted atop a colorful bed of carrots, red onions, and parsnips with a splash of low-sodium stock, the lamb stays juicy and tender while remaining naturally low in fat. With a quick 20-minute prep time and a foolproof roasting method, this dish is perfect for special occasions or weekend family dinners. Serve it sliced alongside the caramelized vegetables and drizzle with savory pan juices for a complete, guilt-free feast. Ideal for those looking for hearty, healthy lamb recipes that deliver on comfort and flavor.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 kg leg of lamb (bone-in or boneless, trimmed of visible fat)
• 4 cloves garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• 1 cup low-sodium chicken or vegetable stock
• 2 teaspoons coarse sea salt
• 1 teaspoon freshly ground black pepper
• 3 medium carrots, sliced into chunks
• 2 medium red onions, quartered
• 2 medium parsnips, sliced into chunks

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Trim excess fat from the leg of lamb to reduce its overall fat content. Pat the lamb dry with paper towels.

Step 3

In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, lemon zest, olive oil, sea salt, and black pepper to create a marinade paste.

Step 4

Rub the marinade mixture all over the lamb, ensuring it is well-coated. For extra flavor, make small incisions in the lamb with a sharp knife and insert some of the marinade into each incision.

Step 5

Place the sliced carrots, quartered onions, and parsnips into the base of a roasting pan to act as a bed for the lamb.

Step 6

Place the seasoned lamb on top of the vegetables in the roasting pan. Pour the low-sodium chicken or vegetable stock into the pan to keep the lamb moist during roasting.

Step 7

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

Step 8

Remove the foil and continue roasting for an additional 30 minutes or until the internal temperature of the lamb reaches 60°C (140°F) for medium-rare or 65°C (150°F) for medium. Use a meat thermometer for accuracy.

Step 9

Once cooked, remove the lamb from the oven and cover it with foil. Let it rest for 15 minutes to allow the juices to redistribute.

Step 10

Serve the lamb in slices alongside the roasted vegetables. Drizzle any pan juices over the top for additional flavor.

Nutrition Facts

Serving size	(2854.8g)

Amount per serving	% Daily Value*
Calories	4580.9

Total Fat 195.6g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1940mg	0%
Sodium 5520.4mg	0%
Total Carbohydrate 76.1g	0%
Dietary Fiber 18.1g	0%
Total Sugars 25.5g
Protein 588.3g	0%

Vitamin D 0IU	0%
Calcium 417.3mg	0%
Iron 45.2mg	0%
Potassium 8138.1mg	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: 39.8%

Protein: 53.3%

Carbs: 6.9%