My favorite red meat is lamb. Always has been and probably always will be. Usually succulent, sweet and as close to venison as we can get with a domestic meat. You can rub the leg of lamb with your favorite spice mix or my Herbs de Provence Mix (found in the No Salt, Lowest Sodium Lightmeals book) or even my Curry Mix. And you can serve in a bed of fruit or surrounded by Yukon or red potatoes, baked in the same juices of the lamb and served hot, quartered for a terrific presentation, along with unsalted peas, green beans or squash. This recipe is what I call a basic leg of lamb for Christmas. You can also refer to page 88 in The No Salt, Lowest Sodium Cookbook for a great raspberry leg of lamb. Serve with mint jelly on the side.
Nutrient data is based on 4 (4-ounce) servings from a leg of lamb.
Sodium Per Recipe: 266.8 mg
Sodium Per 4 ounce serving: 66.7 mg
Protein: 21.8 g
Carbohydrate: 1.73 g
Dietary Fiber: .683 g
Total Sugars: 0 g
Total Fat: 13.2 g
Saturated Fat: 5.583 g
Monounsaturated Fat: 5.338 g
Polyunsaturated Fat: 1.076 g
Cholesterol: 76 mg
Calcium: 41.7 mg
Iron: 2.897 mg
Potassium: 331.4 mg
Sodium: 66.7 mg
Vitamin K: 0 mcg
Folate: 26.1 mcg
Makes 4 Servings
4 (4-ounce) servings of lean roasted leg of lamb (263.1 mg)
3 cloves garlic, sliced into 3 pieces lengthwise** (1.53 mg)
1 teaspoon ground or fresh thyme (.78 mg)
1 teaspoon ground summer savory (.348 mg)
½ teaspoon lavender (trace)
½ teaspoon tablespoon dried or ground basil (.252 mg)
¼ teaspoon dried sage (trace)
½ teaspoon ground or dried rosemary (.272 mg)
1 teaspoon dried marjoram (.216 mg)
1 teaspoon white pepper (trace)
Optional: Spritz with a tablespoon of mint sauce*** (trace)
Preheat oven to 325° F. (See cooking chart below)
Mix spices together.
Remove the fell from the lamb. Slice small holes around the lamb and poke garlic into each hole. Rub lamb with the spice mix.
Place lamb on rack in a roasting pan (we use either an All Clad or a Cuisinart metal roasting pan. Bake for the time
Required to achieve the type of meat you like as listed below. Let stand for about 10 minutes after cooked before slicing.
Let of Lamb Cooking Chart (325° F for each):
Appox. Min. Per Lb.
Rare Med Well
Whole, with bone 5 to 9 pounds 20 25 30
Whole, boneless 4 to 7 pounds 25 30 35
*Serve with baked red or Yukon potatoes, halved and set into roasting pan one hour before lamb is done. Serve hot with mint jelly.
**May use more garlic if you like.
***A mix of mint, vinegar and sugar (Or purchase mint sauce from Lea & Perrin or Crosse & Blackwell brands.)