Leg of Lamb Roast

12 115 684
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 40 min 6
Leg of Lamb Roast
Health Rating

Ingredients


1 leg (5lb) Lamb, leg, lean (bone-in preferable though not essential)
1/4 cup Extra virgin olive oil
5 clove(s) Garlic (minced)
3 tbsp Rosemary, fresh
1 pinch Sea salt
1 dash Black pepper
1 cup Mint, fresh (chimichurri - packed)
1/2 cup Parsley, fresh (chimichurri - flat leaf, packed)
2 clove(s) Garlic (chimichurri - chopped)
1 tsp Hot pepper (chili) flakes (chimichurri)
1/2 cup Extra virgin olive oil (chimichurri)
1/3 cup Apple cider vinegar (chimichurri or half lemon juice)

Instructions


Preheat the oven to 325 F.

Rub oil all over the lamb. In a hot pan sear all sides for a few minutes. Place lamb roast onto into a roasting pan. Or use the same pot you used for searing.

Rub the garlic and rosemary all over the lamb. Set lamb onto a rack or chop up some onion and carrots and place on that instead. (Make sure you drizzle a bit of oil and salt and pepper onto the veggies, if you do that).

Loosely cover the roast with a piece of foil for the first bit — about an hour. Remove the foil and continue to cook another 40 minutes or so, for a medium-rare roast. The internal temperature should read about 135 F.

Make sure you take time for the lamb to rest — at least 15 to 20 minutes. Slice to the thickness of your liking and serve with chimichurri (recipe below).

Note:

Can you tell I’m a huge fan of lamb for this dump? That’s because lamb is wonderfully easy to digest, and easy to find grass-fed. And it’s delicious, of course. Serve with Squash Puree found in Bonus Other section.

This dish definitely serves a family of 4 - 6.

Chimichurri:

Put parsley, mint, garlic, red pepper flakes, olive oil, vinegar and optional lemon juice in a food processor and pulse 15 to 20 times until blended but not completely pureed (best left a bit chunky).

Pour into a bowl and serve with lamb.

Nutrition Facts

Per Portion

Calories 684
Calories from fat 337
Calories from saturated fat 71
Total Fat 37 g
Saturated Fat 7.9 g
Trans Fat 0.3 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 24.4 g
Cholesterol 272 mg
Sodium 294 mg
Potassium 1489 mg
Total Carbohydrate 3.3 g
Dietary Fiber 1.5 g
Sugars 0.2 g
Protein 83 g

Dietary servings

Per Portion


Meat 4.2
Vegetables 0.2

Energy sources


Pygal2%385.3069965148212107.4106268546710449%467.31967726281005203.679657983969949%292.31522838321666191.617201378658449%49%CarbohydratesFatProtein
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