Greek · Dinner
Baked Lamb Shoulder with Potatoes (Low-Calorie)
Boneless lamb shoulder, trimmed and baked with potatoes, garlic, lemon juice and dried oregano. Low-sodium chicken stock provides moisture while a light olive oil brush replaces the traditional heavy pour. Bright lemon and oregano preserve Greek character while keeping the single serving under 400 calories.
$5
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
398Calories
34.2gProtein
16.8gFat
24.3gCarbs
2.4gSugar
3.2gFiber
618mgSodium
127mgChol
7.1gSat Fat
1190mgPotassium
50mgCalcium
3.8mgIron
2.4mcgVitamin B12
29mgVitamin C
gluten-free
low-calorie
low-calorie
Instructions
1
Prep
Preheat oven to 375°F (190°C). Pat lamb shoulder dry and trim visible fat. Peel and cut potato into wedges.
2
Build
Toss lamb, potato wedges, sliced garlic, dried oregano, lemon juice, salt and pepper in a small baking dish. Brush lightly with olive oil and pour chicken stock around the lamb.
3
Bake
Cover tightly with foil and bake at 375°F (190°C) for 75 minutes until lamb is fork-tender and potatoes are golden brown.
4
Plate
Transfer lamb and potatoes to a plate, spoon over pan juices, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g boneless lamb shoulder, trimmed of visible fat
- 22 medium potato (300g), cut into wedges
- 4 tbsp4 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 1 cup240ml low-sodium chicken stock
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
