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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Once again, we come to the Holiday Season, a deeply religious time that each of us observes, in his own way, by going to the mall of his choice."
-Dave Barry, Writer

The refrigerator light goes on...

I love roast lamb and for me it's the quintessential holiday meal. It's so simple and you can use almost any variation for this recipe. Rosemary, sage, thyme or any combination of herbs works because the savory flavor of the lamb will hold up to almost any other ingredients.

Truss

To bind or skewer food, usually poultry or game. With fowl, the wings and legs are tied with string or they are pinned with skewers before cooking so that it will retain its shape while cooking. This can also allow for easier basting during cooking.


 

Roast Leg of Lamb



Servings = 8 | Serving size =4 ounces lamb with sauce

Cooking Time = 120 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers.

2 lb boneless leg of lamb
3 Tbsp fresh oregano
1/2 tsp salt
fresh ground black pepper (to taste)
1 tsp olive oil
1/2 cup low sodium chicken broth
1 Tbsp unsalted butter

Preheat the oven to 325F.

Carefully trim the excess fat and silverskin from the outside of the leg of lamb.

Sprinkle the inside of the leg with the oregano leaves, 1/4 teaspoon of the salt and pepper. Roll the leg up and truss using kitchen twine.

Place the olive oil in a large skillet over medium high heat. When the oil is hot, add the lamb. Sear and then turn to brown each side. Place the skillet in the oven.

Roast the lamb for about 45 minutes. Turn every 15 minutes to brown each side of the lamb.

The best way to check for the lamb being done is using a meat thermometer. When it reads 145F, remove from the oven and set the roast on a plate to rest. (Alternatively, the roast will take about 75 minutes to cook.)

Place the skillet over medium-high heat and add the chicken broth. Add the remaining 1/4 teaspoon salt and whisk as the sauce reduces by about half. Add the butter and whisk until melted.

Serve the lamb sliced with the sauce.

Nutrition Facts

Serving size = 4 ounces lamb with sauce

Servings = 8

.

Amount Per Serving

Calories 181 Calories from Fat 80
  % Daily Value
Total Fat 9g 14%
    Saturated Fat 4g 19%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 75mg 25%
Sodium 222mg 9%
Total Carbohydrates 0g 0%
    Dietary Fiber 0g 1%
    Sugars 0g  
Protein 23g  
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 1%
Vitamin K 3 mcg Potassium 403 mg
Magnesium 29 mg