Low Sodium Succulent Roast Leg of Lamb

Transform your dinner table with this **Low Sodium Succulent Roast Leg of Lamb**, the perfect centerpiece for a flavorful yet heart-healthy meal. This recipe highlights a robust blend of fresh rosemary, thyme, garlic, and zesty lemon, creating a herb-infused marinade that complements the natural richness of tender lamb. Without relying on salt, the dish gets its savory depth from aromatic spices like cumin, coriander, and a hint of paprika. Roasted alongside sweet shallots and hearty carrots, the lamb stays irresistibly juicy as it cooks to perfection, thanks to a base of low-sodium chicken or lamb stock. Ideal for entertaining or a special family dinner, this impressive roast is easy to prepare, taking only 20 minutes of prep time before slow-roasting to tender, mouthwatering perfection. Serve it with the caramelized vegetables and pan juices for a wholesome meal packed with bold, yet balanced flavors.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 8

Ingredients

• 4 lbs Leg of lamb (bone-in or boneless)
• 6 large Garlic cloves
• 4 Fresh rosemary sprigs
• 4 Fresh thyme sprigs
• 2 tbsp Olive oil
• 1 Lemon (zested and juiced)
• 1 tsp Ground black pepper
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Paprika (optional for extra warmth)
• 6 Shallots (halved)
• 4 Carrots (peeled and cut into chunks)
• 1 cup Low-sodium chicken or lamb stock

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the leg of lamb dry with paper towels and place it on a large baking dish or roasting pan.

Step 3

Using a sharp knife, make small slits all over the lamb. Insert slices of garlic into these slits for extra flavor.

Step 4

Create the herb rub by finely chopping rosemary and thyme leaves. In a small bowl, combine the herbs with olive oil, lemon zest, lemon juice, black pepper, ground cumin, ground coriander, and paprika (if using). Mix well to form a paste.

Step 5

Rub the herb paste generously all over the lamb, ensuring it is evenly coated. Let the lamb sit at room temperature for 20 minutes to absorb the flavors.

Step 6

Scatter the shallots and carrots around the lamb in the roasting pan. Pour the low-sodium chicken or lamb stock into the pan to keep the meat moist during roasting.

Step 7

Place the lamb in the preheated oven and roast for approximately 20 minutes per pound for medium-rare (internal temperature of 135°F), or 25 minutes per pound for medium (internal temperature of 145°F).

Step 8

Baste the lamb with the pan juices every 20-30 minutes to enhance flavor and keep it moist.

Step 9

Once the desired internal temperature is reached, remove the lamb from the oven and tent it loosely with aluminum foil. Allow it to rest for 15 minutes before carving.

Step 10

Carve the lamb into thin slices and serve with the roasted vegetables and any remaining juices from the pan.

Nutrition Facts

Serving size	(2892.1g)

Amount per serving	% Daily Value*
Calories	6084.1

Total Fat 448.2g	0%
Saturated Fat 186.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1759.9mg	0%
Sodium 1773.8mg	0%
Total Carbohydrate 113.2g	0%
Dietary Fiber 26.5g	0%
Total Sugars 44.2g
Protein 434.9g	0%

Vitamin D 0IU	0%
Calcium 596.8mg	0%
Iron 47.8mg	0%
Potassium 8685.9mg	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: 64.8%

Protein: 27.9%

Carbs: 7.3%