Roast Leg of Lamb
Servings
8Serving size
4 ounces lamb with sauceThis recipe can be multiplied but you’ll need a big oven. This recipe makes great leftovers.
Serve with Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes
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Ingredients
| 2 pound Leg of lamb (boneless) |
| 3 Tbsp. Fresh oregano |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Olive oil |
| 1/2 cup No salt added vegetable stock (or no salt added chicken stock) |
| 1 Tbsp. Unsalted butter |
Instructions
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 145°F, 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.
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
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Serve this recipe with one of these vegetable side dishes.
Garlic Roasted Brussels Sprouts
Place a large stainless steel pan in the oven and preheat the oven to 325F. Cut the thick ends off of the Brussels sprouts, then slice them in half. Place them in a bowl with the minced garlic. Drizzle the olive oil over the sprouts and add the salt and…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Holiday Shredded Brussels Sprouts
Preheat the oven to 325°F. Coarsely chop the cranberries, leaving about 1/4 of them whole and the rest cut into pieces. Place the olive oil in a 9×12 pan and place the pan in the oven for 5 minutes. Add the cranberries and pine nuts, stir so that they are…
Lemon Butter Brussels Sprouts
Purchase Brussels sprouts on the small side (about an inch wide). Trim the stems from the Brussels sprouts and then slice in half lengthwise. Place the Brussels sprouts in a steamer basket in a medium stock-pot with about an inch of water in the bottom. Steam over high heat until…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Roasted Acorn Squash
Preheat oven to 400°F. Halve the squash lengthwise. Scoop out the seeds and discard them. Make shallow cuts in a grid pattern along the inside of the squash. Place 1/2 tsp. butter and 1/2 tsp. brown sugar in the cavity of each squash. Set the squash in the preheated oven…
Roasted Brussels Sprouts
Place a large skillet in the oven and preheat to 325°F. Place the oil and butter in the pan and then add the brussels sprouts, garlic, sugar, salt and pepper. Roast for 20 – 25 minutes. Stir occasionally. Serve.
Roasted Butternut Squash
Preheat oven to 375F. Slice the squash lengthwise and scoop out the seeds. Spray a skillet with the oil and place the squash in the pan face down, then place in the oven. Bake for 30 minutes, then turn over and place 1 tsp butter, 1 tsp maple syrup and…
Roasted Savory Brussels Sprouts with Bacon
Place a large skillet in the oven and preheat to 325°F. When the pan is hot add the bacon and return the pan to the oven. Roast for about 10 minutes, stirring occasionally. Add the brussels sprouts, sage, salt, and pepper. Toss well and roast for about 20 to 25…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.