This healthy leg of lamb recipe is a great conversation starter for one of the elements that I discuss frequently in my free and private community which is our need as human beings to be socially involved in our community. We must bond with the people in our social circle in order to thrive and be happy. The social life is as important as good nutrition.
Health is defined by the World Health Organization as “a complete state of health between physical, mental and social well-being not merely the absence of disease or infirmity”.
Furthermore, one of the basics of being human is to bond and celebrate with people in our social circle around a table of food… not binging. Not overeating. No stuffing ourselves on sugar. Not getting drunk but rather bonding and socializing. Avoiding family parties, friends, get-togethers, and BBQs because you just can’t control yourself or because the food will not “fit” your diet is not a sustainable and long term plan that will lead you to optimal health or permanent weight loss. The good thing is, there are many healthy recipes such as this healthy leg of lamb recipe that lets you enjoy food without worry.
Healthy Holidays Made Easy
In my online seminar – Healthy Holidays Made Easy – I teach you how to approach any holiday or celebration without having to skip gatherings or parties or having to bring your own food. This is a wholesome approach that will make you enjoy the holidays.
Tip #3 of my Healthy Holidays Made Easy online seminar shows you how to cook your regular holiday recipes in a new manner that allows you to stay committed to your new nutritional lifestyle while having your typical and regular holiday food. My book Healthy Holiday cooking teaches you how you can take your traditional holiday recipes and switch some of the ingredients to re-create a healthy version.
Delicious and Healthy Leg of Lamb Recipe
Next I welcome you to my herb crusted leg of lamb roast. It is exactly what you need to wow your guests at your next dinner party. This healthy leg of lamb recipe has been tested in my own kitchen. This lamb roast is tender and moist on the inside, with a flavorful savory herb crust. You can prepare the recipe ahead of time, and then place it in the oven right before dinner.
Crusted leg of lamb
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- 1 leg of lamb, bone removed and butterfly cut
- 3 tbsp. butter
- 1 cup almond flour or finely chopped almonds
- 3 cloves garlic, peeled and chopped
- 3 cloves garlic, peeled and cut length wise in 4 pcs.
- ½ cup mint leaves, chopped
- 1/2 cup thyme leaves, chopped
- 1/4 fresh parsley
- ½ tsp. sea salt
- ¼ tsp. pepper
- 5 tbsp. olive oil
- 6 cups root vegetables (carrots, onion, celery, etc.)
- 1/2 cup dry red wine (cabernet, merlot or pinot) (optional for sauce)
- 1/2 cup bone broth (optional for sauce)
- 1/4 cup heavy cream or coconut cream (optional for sauce)
- Remove the roast from the refrigerator about 30 minutes prior to cooking and let rest.
- Preheat the oven at 425 F.
- Open out the roast. Cut several lengths of butcher string and have it ready.
- To prepare the crust, mix the almonds, mints, thyme, parsley, sea salt, pepper and 3 garlic cloves chopped and mix well.
- Season the inside and outside of roast with plenty of salt.
- With a knife create opening in the top of roast to insert length wise cut garlic cloves.
- Spread a thin layer of crust mixture in the inside of the roast, roll up and tie well at intervals.
- Use the rest of the crust and cover the outside of the roast on all sides.
- Place the roast in a roasting pan on a bed of root vegetables.
- Baked at 425 F for 20 minutes then reduce the heat to 350 F for 1 hour until internal temperature reaches 140-160 F. Let sit for 20 mins. covered before serving.
- While the roast is resting you can make the sauce (optional).
- Place the roasting pan on the stove over medium-low heat and add 1/2 cup of dry red wine and let simmer for 10-12 minutes while scrapping the bottom of the pan to get all the meat bits.
- Add bone broth and simmer for another 5 minutes.
- Using a sifter strain the sauce disposing of the root vegetables and put the sauce in a small sauce pan.
- Add the coconut cream or the heavy cream and bring to a boil. Remove from the heat and set aside.
- Slice the roast in ¼ inch slices and serve immediately.
- Serving Size: 4