Lamb. Many of us save it for special occasions… but why not roast a leg of lamb on a weekend when you’re at home doing laundry or other housework? When you’re eating yummy stews and curries all week long thanks to the leftovers this recipe provides, you’ll be happy you did!
Nutritional Benefits of Lamb
Nutritionally, lamb is an excellent source of protein, vitamin B12 and selenium. Protein is the current macronutrient superstar, doing everything from maintaining and supporting increases in muscle mass and strength and keeping us feeling full longer so we can achieve and maintain a healthy weight. Vitamin B12 is needed for healthy nerves and blood cells. Selenium acts like an antioxidant, strengthening our immune system.
Lamb is also rich in iron, zinc and omega-3 fatty acids. Look for grass-fed lamb for even higher amounts of omega-3s!
How does lamb compare to other types of red meat?
Lamb leg is lower in calories than beef chuck and is higher in conjugated linoleic acid (CLA), a fatty acid which may help lower body fat. Lamb is also higher in iron and zinc than chicken or pork. Iron is needed for healthy red blood cells and zinc strengthens the immune system, potentially helping prevent colds and the flu.
Of course, lamb is still classified as “red meat” and according to health groups around the world, should be eaten in small amounts. I like to think of meat as more of a condiment than a main course.
Should I cut down on red meat?
It depends how much you’re eating. The World Cancer Research Fund and The World Health Organization both recommend limiting red meat intake to less than 18 ounces a week. Finding that hard to picture? A 3 ounce serving of red meat is about the size of a deck of cards, so limit your intake to that amount less than 6 times in a week.
Enjoy this tasty roasted leg of lamb using slow and low heat. It’s sure to be a family favourite!
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This recipe has been added to your Meal Plan
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| Servings | Prep Time |
| 8 | 6 min |
| Cook Time | Passive Time |
| 90 min | 90 min |
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- 4 lbs boneless lamb leg rolled and tied
- 8 garlic cloves minced
- 1 tbsp olive oil
- 2 lemons zest and juice
- 2 tbsp rosemary dried
- 2 tbsp spicy mustard such as Dijon
- Salt and pepper to taste
- Preheat the oven to 375ºF. Line your roasting pan with aluminum foil and put a rack in the pan.
- Grate the garlic using a rasp or the finer side of your cheese grater. You can also bash it up using a mortar and pestle. Add a pinch of salt to help break down the garlic.
- In a small bowl, mix the garlic with the olive oil, lemon juice and zest, rosemary, mustard, salt and pepper. Spread 2/3 of the mixture over the lamb and stuff the remaining 2/3 into the centre of the rolled up lamb for extra flavour.
- Roast the lamb until the internal temperature reaches 135ºF (about 90 minutes). Use a thermometer in the centre of the lamb to make sure it has reached this temperature. Safety first! (Thermometers are also the best way to confirm meat and poultry isn't overcooked). Let the lamb rest for 15 minutes. The internal temperature will reach 140ºF.
- Move the lamb to a cutting board and slice. Serve with your favourite vegetables and rice or potatoes. So comforting!
Tip: This recipe makes plenty of leftovers, and lamb goes really well in curries, stews and more. When you're carving the lamb, chop up whatever you won't eat at that meal into chunks for your next recipe. Place in a Ziploc bag and freeze if you won't be using it in the next couple of days.
Cost per serving: $5.45
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