Our Roasted Leg of Lamb is sure to become the star of your next dinner party. Complete with colored carrots and potatoes, this is a meal you certainly don’t want to miss out on! While lamb is usually a seasonal meat for Passover, this is a dish that can be served year round, and we are totally OK with that. Lamb is such a decadent meat, and when prepared the right way, it’s one that will have your taste buds watering for days on end. One of the best parts about this dish is that it incorporates a roasting pan–this is an easy way to save on dishes, while providing an amazing meal without a lot of effort. Plus, all of the flavors perfectly melt together, which creates an out-of-this-world combination that will make this dinner a weekend staple.
Not only is lamb juicy and flavorful, but it’s also a good source of protein, vitamin B12, zinc, and iron. Proteins function as building blocks for bones, muscles, cartilage, skin, and blood, and are also building blocks for enzymes, hormones, and vitamins (1), so it’s important to make sure you are getting enough of it in your diet! Along with protein, lamb is also rich in zinc, which is a mineral that helps us stay healthy. Zinc is found in cells throughout the body, and helps the immune system fight off invading bacteria and viruses. The body also needs zinc to make proteins and DNA, the genetic material in all cells. Along with that, recent research has shown that zinc may be beneficial to those with diabetes–clinical trials have shown that patients who took zinc supplements showed improved glycaemic control and lipid parameters, with probable improvement in anti-oxidant status (2). So go ahead and enjoy this fabulous recipe–it will satisfy your stomach while giving you solid nutrition.
Roasted Leg of Lamb with Colored Carrots and Potatoes
In a small bowl, add 4 tablespoons olive oil, Dijon mustard, 2 tablespoons rosemary and garlic cloves. Mix well and rub the mixture on the leg of lamb. Set aside.
In a large roasting pan, add wine and water, and place onions on half of the pan where you will set the lamb. On the other side of the pan, add the potatoes and sprinkle them with the remaining rosemary, ¼ teaspoon sea salt, and garlic powder. Add colored carrots to the roasting pan, and sprinkle with remaining sea salt and ½ tablespoon olive oil. Place the lamb on top of the onions, and put the roasting pan in the oven for 20 minutes.
After 20 minutes, lower the oven to 325 and cook for 60 minutes. Check lamb frequently until the it reaches your desired temperature (see notes). Leg of lamb is tender so don't overcook it. When done, remove the lamb from the oven and let cool for 15 minutes.
Place juices into a saucepan, and move the carrots and potatoes to a sheet pan. Put them back in the oven for 15 minutes.
Place the saucepan over medium heat. Add the flour, and stir until well combined. Lower the heat and stir until the flour mixture is browned, but not burnt.
Slowly pour in the wine and beef stock, and stir well until combined. Bring mixture to a simmer for about 3 minutes, and whisk in Dijon mustard.
Using a fork or tongs to hold the lamb steady, use a long, thin carving knife to slice against the grain and separate the meat into thin slices. If some of the slices stay attached to the bone separate the slices by making one slice across the top then the side of the bone.
Serve on a serving platter along with potatoes and carrots.
*Guidelines for lamb safety: 5 to 7 lbs. 20 to 25 min./lb. Medium rare 145° F 25-30 minutes Medium 160° F 30 to 35 min./lb. Well done 170° F 7 to 9 lbs 15 to 20 min./lb. Medium rare 145° F 20 to 25 min./lb Medium 160° F 25 to 30 min./lb Well done 170° F *The gravy is not included in the nutrition analysis
(1) Why is it important to make lean or low-fat choices from the Protein Foods Group? Choose MyPlate. http://www.choosemyplate.gov/protein-foods-nutrients-health.
(2) R Jayawardena, P Ranasinghe, P Galappatthy, RLDK Malkanthi, GR Constantine and P Katulanda. Effects of zinc supplementation on diabetes mellitus: a systematic review and meta-analysis. Diabetology & Metabolic Syndrome. 2012;4(13). https://dmsjournal.biomedcentral.com/articles/10.1186/1758-5996-4-13.