Italian · Dinner
Roast Leg of Lamb with Rosemary (High-Protein)
Herb-crusted bone-in lamb leg roasted until medium-rare, rested, then sliced and served over a creamy white bean and pecorino mash. Pan juices deglazed with red wine create a glossy sauce finished with roasted lemon wedges and fresh rosemary sprigs.
$9
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
655Calories
56.3gProtein
36.2gFat
19.8gCarbs
1.9gSugar
6.7gFiber
1140mgSodium
405mgChol
13.4gSat Fat
945mgPotassium
307mgCalcium
5.5mgIron
3.2mcgVitamin B12
13mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the lamb leg dry, slit shallow pockets into the flesh, insert garlic cloves and rosemary sprigs, season with salt and black pepper.
2
Roast
Rub lamb with olive oil, roast at 425°F (220°C) for 15 minutes until deeply browned, then lower to 350°F (175°C).
3
Roast
Continue at 350°F (175°C) for 25–30 minutes until internal temperature reaches 135°F (57°C), tent with foil if browning too quickly.
4
Rest
Transfer lamb to a board, rest uncovered under foil for 10 minutes until juices stop pooling.
5
Deglaze
Pour red wine and chicken stock into the roasting tray, scrape up browned bits, simmer 3 minutes until glossy and reduced.
6
Build
Warm cannellini beans over medium heat 3 minutes, mash with a fork, stir in grated pecorino until creamy and smooth.
7
Plate
Spoon bean mash onto a plate, fan sliced lamb over top, drizzle pan sauce over, garnish with roasted lemon wedges and fresh rosemary.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz420g, bone-in lamb leg
- 4 sprigs4 sprigs fresh rosemary, plus extra to garnish
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp olive oil
- 11 lemon, cut into wedges
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp salt
- 1 cup180g, canned cannellini beans
- 2 oz56g pecorino romano
- 22 large eggs
- 4 tbsp60ml dry red wine
- 1/2 cup120ml chicken stock
