French · Dinner
French Roast Leg of Lamb (Low-Chol)
Bone-in lamb leg trimmed of visible fat, rubbed with garlic, rosemary and thyme, then roasted until medium and rested before slicing. Served with pan juices made from stock, alongside roasted potato and fresh parsley. Lean, herb-forward and French in style.
$7
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
480Calories
54gProtein
22gFat
15gCarbs
1.1gSugar
2.5gFiber
695mgSodium
68mgChol
8.2gSat Fat
1095mgPotassium
52mgCalcium
4.5mgIron
2.7mcgVitamin B12
20mgVitamin C
low-cholesterol
gluten-free
protein-rich
low-carb
low-chol
Instructions
1
Prep
Pat the lamb leg dry, trim away visible fat with a sharp knife, and cut small slits over the surface.
2
Build
Push garlic slivers and half the rosemary and thyme into the slits, then rub remaining herbs and olive oil over the surface.
3
Roast
Place lamb on a small rack in a roasting tray and roast at 425°F for 15 minutes until browned, then reduce to 350°F and continue 30–35 minutes until internal temperature reaches 135°F.
4
Roast
Scatter potato wedges around the lamb for the final 30 minutes, turning once, until fork-tender and golden at edges.
5
Rest
Transfer the lamb to a board, tent loosely with foil, and rest 15 minutes for juices to redistribute.
6
Deglaze
Set the roasting tray over medium heat, pour in chicken stock, and scrape up browned bits for 2 minutes until lightly reduced.
7
Plate
Slice the lamb thinly against the grain, arrange with roasted potatoes, spoon over the stock jus, and finish with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 21 oz416g, bone-in lamb leg, trimmed of visible fat
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 2 tsp2 tsp olive oil
- 1/2 cup120ml chicken stock, low-sodium
- 22 small potato (240g)
- 2 tsp2 tsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
