Low Sodium Succulent Roast Lamb

Experience the tender, flavorful delight of our Low Sodium Succulent Roast Lamb, a heart-healthy twist on a classic favorite. Perfectly seasoned with a fragrant blend of fresh rosemary, thyme, and mint, this recipe skips the salt while delivering a robust herb-infused flavor. Garlic cloves are tucked into the lamb's surface, releasing their aromatic goodness during roasting, while lemon zest adds a bright, zesty note. Roasted atop a colorful bed of carrots, celery, and sweet onions bathed in unsalted vegetable stock, the lamb stays juicy and succulent. This low-sodium roast lamb is a show-stopping centerpiece for any dinner table, offering a wholesome yet indulgent option for family gatherings or special occasions. Serve alongside the roasted vegetables with a drizzle of savory pan juices for a dish that’s as satisfying as it is nutritious.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 pounds Boneless leg of lamb
• 6 cloves Garlic cloves
• 2 tablespoons Fresh rosemary
• 2 tablespoons Fresh thyme leaves
• 2 tablespoons Fresh mint leaves
• 1 teaspoon Lemon zest
• 1 teaspoon Freshly ground black pepper
• 3 tablespoons Olive oil
• 1 cup Unsalted vegetable stock
• 2 medium Carrots, peeled and sliced
• 2 stalks Celery stalks, sliced
• 1 large Sweet onion, quartered

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the boneless leg of lamb dry with paper towels to ensure the surface is ready to absorb the seasonings.

Step 3

Using a small knife, make shallow incisions across the surface of the lamb. Insert thin slices of garlic into each incision.

Step 4

In a small bowl, combine fresh rosemary, thyme, mint leaves, lemon zest, black pepper, and olive oil. Mix into a paste.

Step 5

Rub the herb mixture generously over the entire surface of the lamb, ensuring even coverage.

Step 6

In a large roasting pan, scatter the carrots, celery, and onion to create a bed. Pour the unsalted vegetable stock over the vegetables.

Step 7

Place the lamb on top of the vegetable bed in the roasting pan.

Step 8

Cover the roasting pan loosely with foil and roast in the preheated oven for 60 minutes.

Step 9

Remove the foil and continue roasting for an additional 20-30 minutes or until the lamb reaches your desired level of doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).

Step 10

Transfer the lamb to a cutting board and let it rest for 10-15 minutes before slicing.

Step 11

Serve the lamb slices alongside the roasted vegetables and drizzle with the pan juices for extra flavor.

Nutrition Facts

Serving size	(2417.7g)

Amount per serving	% Daily Value*
Calories	4267.1

Total Fat 269.4g	0%
Saturated Fat 102.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1451.5mg	0%
Sodium 1423.0mg	0%
Total Carbohydrate 34.1g	0%
Dietary Fiber 8.4g	0%
Total Sugars 12.3g
Protein 412.5g	0%

Vitamin D 0IU	0%
Calcium 439.6mg	0%
Iron 37.1mg	0%
Potassium 6870.7mg	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: 57.6%

Protein: 39.2%

Carbs: 3.2%