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Easy Garlic Roast Leg Of Lamb With Rosemary and Parsley

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $5.2 One serving costs about $5.2

$5.20 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,dairy-free,healthy,paleo,primal,gluten free,dairy free,paleolithic,primal,whole 30
spoonacular Score:92%

Spoonacular Score: 92%

 

If you have around around 45 minutes to spend in the kitchen, Easy Garlic Roast Leg Of Lamb With Rosemary and Parsley might be an amazing gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 8 and costs $5.2 per serving. One portion of this dish contains approximately 59g of protein, 15g of fat, and a total of 390 calories. If you have leg of lamb, kosher salt, extra virgin olive oil, and a few other ingredients on hand, you can make it. 3 people have tried and liked this recipe. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is awesome. If you like this recipe, you might also like recipes such as Roast Leg of Lamb with Rosemary and Garlic, Rosemary & Garlic Leg of Lamb Roast, and Leg of Lamb Roast with Garlic & Rosemary.

Ingredients

Servings:
5.04 lb
5.04 lb bone-in leg of lamb
bone-in leg of lamb
5
5  garlic cloves
garlic cloves
some
some extra virgin olive oil
extra virgin olive oil
1 cup
1 cup italian flat leaf parsley
italian flat leaf parsley
1 Tbsp
1 Tbsp fresh rosemary
fresh rosemary
1 Tbsp
1 Tbsp kosher salt
kosher salt
some
some black bell pepper
black bell pepper
5.04 lb bone-in leg of lamb
5.04 lb
bone-in leg of lamb
5  garlic cloves
5
garlic cloves
some extra virgin olive oil
some
extra virgin olive oil
1 cup italian flat leaf parsley
1 cup
italian flat leaf parsley
1 Tbsp fresh rosemary
1 Tbsp
fresh rosemary
1 Tbsp kosher salt
1 Tbsp
kosher salt
some black bell pepper
some
black bell pepper

Equipment

cutting board
cutting board
roasting pan
roasting pan
kitchen thermometer
kitchen thermometer
knife
knife
oven
oven
frying pan
frying pan
cutting board
cutting board
roasting pan
roasting pan
kitchen thermometer
kitchen thermometer
knife
knife
oven
oven
frying pan
frying pan


Instructions

With the tip of a small sharp knife, poke holes in the leg of lamb about 1 1/2-inch deep. Into each hole, stuff one slice of garlic. Rub the leg of lamb all over with olive oil, parsley and rosemary. Season well with Kosher salt and black pepper. Heat oven to 425 degrees. Place lamb in a roasting pan; roast 30 minutes. Reduce heat to 325 degrees, and baste the leg with any juices that have accumulated in the pan. Cook about 2 hours (total cooking time is about 20 minutes per pound), until an instant-read thermometer registers 130 degrees (medium) in the thickest part. Remove roast from oven and allow to rest 15 minutes. Transfer roast to a cutting board and let rest for 10 minutes. Carve in thin slices, parallel to the bone and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.20
Ingredient
8 pounds bone-in leg of lamb
5 garlic cloves
some extra virgin olive oil
1 cup italian flat leaf parsley
1 tablespoon fresh rosemary
1 tablespoon kosher salt
some black bell pepper
Price
$38.05
$0.33
$0.17
$2.38
$0.25
$0.02
$0.37
$41.57

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
389 Calories
59g Protein
14g Total Fat
1g Carbs
78% Health Score
Limit These
Calories
389
20%

Fat
14g
23%

  Saturated Fat
4g
30%

Carbohydrates
1g
1%

  Sugar
0.47g
1%

Cholesterol
182mg
61%

Sodium
1054mg
46%

Get Enough Of These
Protein
59g
118%

Vitamin B12
7µg
129%

Vitamin K
124µg
119%

Selenium
67µg
96%

Vitamin B3
18mg
90%

Zinc
11mg
74%

Phosphorus
561mg
56%

Vitamin B2
0.73mg
43%

Iron
5mg
32%

Vitamin B1
0.42mg
28%

Vitamin C
22mg
27%

Vitamin B6
0.54mg
27%

Potassium
896mg
26%

Vitamin B5
2mg
21%

Magnesium
82mg
21%

Folate
81µg
20%

Copper
0.38mg
19%

Vitamin A
930IU
19%

Vitamin E
1mg
7%

Manganese
0.13mg
6%

Calcium
32mg
3%

Fiber
0.52g
2%

covered percent of daily need

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