Italian · Dinner
Roast Leg of Lamb with Rosemary (Low-Chol)
Boneless leg of lamb trimmed of excess fat, rubbed with garlic, rosemary and lemon zest, then oven-roasted until medium and rested before slicing thin. Served with roasted potatoes and brussels sprouts with a light red wine jus, this leaner take keeps the herb crust while cutting saturated fat and cholesterol.
$7
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
462Calories
41.6gProtein
20.8gFat
26.3gCarbs
3.4gSugar
5.9gFiber
620mgSodium
74mgChol
7.6gSat Fat
1450mgPotassium
70mgCalcium
4.8mgIron
2.7mcgVitamin B12
55mgVitamin C
low-cholesterol
protein-rich
high-fiber
low-chol
Instructions
1
Prep
Trim visible fat from lamb, pat dry, and bring to room temperature 15 minutes while preheating oven to 400°F (200°C).
2
Build
Mix sliced garlic, chopped rosemary, lemon zest, olive oil, salt and pepper into a paste; rub over lamb surface.
3
Roast
Place lamb and halved potatoes on a tray, roast at 400°F (200°C) for 25 minutes until thermometer reads 135°F (57°C) medium.
4
Roast
Add halved brussels sprouts to tray, roast 10 minutes more until potatoes are tender and sprouts are lightly browned.
5
Rest
Transfer lamb to cutting board, tent with foil, rest 10 minutes so juices settle.
6
Plate
Slice lamb thinly against the grain, arrange with potatoes and brussels sprouts, spoon jus over top, whisking in beef stock, red wine vinegar and flour into pan drippings.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g, trimmed of visible fat boneless leg of lamb
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tsp2 tsp lemon zest
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 oz311g baby potatoes
- 7 oz200g brussels sprouts
- 44 fl oz (120ml) low-sodium beef stock
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp all-purpose flour
