French · Dinner
French Roast Leg of Lamb (High-Protein)
Roasted bone-in lamb leg, butterflied and rubbed with garlic, rosemary and thyme, sliced and served with cannellini beans simmered in red wine pan jus and a poached egg. French technique highlighting lamb's richness with aromatic herbs and protein-boosted beans.
$8
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
550Calories
62.1gProtein
26.7gFat
18.2gCarbs
1.2gSugar
7.7gFiber
599mgSodium
457mgChol
10.1gSat Fat
1065mgPotassium
110mgCalcium
6.8mgIron
2.9mcgVitamin B12
7.2mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the lamb dry, cut small slits over the surface, and push garlic cloves into them. Season generously with salt and pepper.
2
Rest
Let the seasoned lamb sit uncovered at room temperature for 15 minutes until the salt draws moisture to the surface.
3
Sear
Heat olive oil in an oven-safe skillet over medium-high heat and sear the lamb 2–3 minutes per side until deep brown crust forms.
4
Roast
Scatter rosemary and thyme leaves around the lamb, then roast uncovered at 425°F (220°C) for 20–25 minutes until an instant-read thermometer reads 135°F (57°C).
5
Rest
Transfer the lamb to a board and rest for 10 minutes tented loosely with foil until juices settle.
6
Simmer
Set the skillet over medium heat, deglaze with red wine, then add beef stock and cannellini beans. Simmer 4–5 minutes until liquid reduces by half and coats beans.
7
Poach
In a small pot of gently simmering water over medium-low heat, poach the egg for 3 minutes until the white is set and yolk jiggles softly.
8
Plate
Slice the lamb against the grain, arrange with beans and jus, top with the poached egg, and finish with red wine vinegar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in lamb leg, butterflied
- 6 cloves6 cloves garlic
- 4 sprigs4 sprigs rosemary
- 4 sprigs4 sprigs fresh thyme
- 2 tbsp2 tbsp olive oil
- 1 cup75g, drained from a 15 oz can cannellini beans
- 1/2 cup120ml beef stock
- 4 tbsp60ml dry red wine
- 22 large eggs
- 2 tsp2 tsp red wine vinegar
- salt and black pepper to taste
