American · Dinner
Roast Leg of Lamb (High-Protein)
Bone-in leg of lamb roasted with garlic, rosemary and Dijon mustard, served alongside pancetta-simmered cannellini beans. The lamb is seared then roasted to medium-rare, rested and carved. Bright lemon and thyme cut the richness while beans add fibre and protein.
$10
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
623Calories
54.6gProtein
29.5gFat
30.4gCarbs
1.3gSugar
9.5gFiber
1042mgSodium
140mgChol
11.6gSat Fat
685mgPotassium
120mgCalcium
3.8mgIron
2.4mcgVitamin B12
8mgVitamin C
protein-rich
gluten-free
egg-free
high-fiber
high-protein
main-event
Instructions
1
Prep
Pat the lamb dry, cut small slits and push in garlic slices, then rub all over with rosemary, Dijon, salt and pepper.
2
Sear
Heat olive oil in an ovenproof skillet over medium-high and sear the lamb 3 minutes per side until a deep brown crust forms.
3
Roast
Transfer the skillet to a 400°F oven and roast 35 minutes until a thermometer in the centre reads 130°F for medium-rare.
4
Rest
Move the lamb to a board and rest loosely tented for 20 minutes.
5
Simmer
Cook pancetta in a small pan over medium heat 4 minutes, then add cannellini beans and thyme and simmer 5 minutes until glossy.
6
Plate
Carve the lamb across the grain, spoon the pancetta beans alongside, and finish with lemon juice over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g bone-in leg of lamb
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tbsp2 tbsp Dijon mustard
- 2 tbsp2 tbsp olive oil
- 15 oz426g cooked cannellini beans
- 2 oz56g pancetta
- 2 tsp2 tsp fresh thyme leaves
- 4 tsp4 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
