Roast leg of lamb with juniper & rosemary

Gluten Free
Dairy Free
Health score
53%
Roast leg of lamb with juniper & rosemary
150 min.
6
364kcal

Suggestions

Get ready to indulge in a culinary masterpiece that will leave your taste buds singing - a delectable Roast Leg of Lamb with Juniper & Rosemary that's sure to impress your family and friends. This mouth-watering recipe is not only a feast for the eyes, but it's also packed with nutrients and can be prepared in just 150 minutes, making it perfect for special occasions or a cozy dinner party.

What sets this recipe apart is its unique blend of flavors, featuring the aromatic and slightly bitter taste of juniper berries, the piney freshness of rosemary, and the richness of garlic, all perfectly balanced to create a truly unforgettable dining experience. And the best part? This dish is both gluten-free and dairy-free, making it an excellent option for those with dietary restrictions.

With a generous serving size of 6 persons and a calorie count of 364 kcal per serving, this recipe is perfect for those looking for a satisfying and filling meal without overindulging. The nutritional breakdown is also impressive, with a whopping 60.86% protein content, making it an excellent choice for health-conscious foodies.

Whether you're a seasoned chef or a culinary newbie, this recipe is sure to become a staple in your kitchen. So why not give it a try and experience the magic of a perfectly roasted leg of lamb, infused with the warmth and depth of juniper and rosemary? Your taste buds will thank you!

Ingredients

  •  garlic cloves crushed
  •  rosemary sprigs leaves picked chopped
  • tsp peppercorns black crushed
  •  juniper berries crushed
  • tbsp olive oil 
  •  leg of lamb 3kg whole
  • 250 ml white wine 

Equipment

  • frying pan
  • sauce pan
  • oven
  • wooden spoon
  • aluminum foil

Directions

  1. Heat the oven to 190C/170C fan/gas
  2. Mix the garlic, rosemary, peppercorns and juniper together with enough olive oil to make a paste.
  3. Remove the lamb from the fridge and vigorously rub with the paste, then set aside for about 1 hr while the lamb comes up to room temp.
  4. Place the leg into a roasting tin and roast for about 1 hr 45 mins.
  5. Remove the lamb and allow to rest on a board wrapped in foil for at least 30 mins. This will give you lamb that is still slightly pink in the middle. If you prefer your meat well done, cook for 2 hrs, then leave to rest as stated.
  6. Pour off as much fat from the pan as you can, then place the pan on a direct heat, scraping up any bits.
  7. Pour in the wine, bring to the boil and reduce a little scraping the pan with a wooden spoon. Strain the juices into a saucepan and season to taste. When the lamb has rested, slice it. Tip any juices into the sauce, then reheat and serve.

Nutrition Facts

Calories364kcal
Protein60.86%
Fat36.54%
Carbs2.6%

Properties

Glycemic Index
24.5
Glycemic Load
0.4
Inflammation Score
-4
Nutrition Score
25.16217408394%

Flavonoids

Malvidin
0.03mg
Catechin
0.33mg
Epicatechin
0.23mg
Hesperetin
0.17mg
Naringenin
0.16mg
Kaempferol
0.01mg
Myricetin
0.03mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:364.3kcal
18.22%
Fat:13.11g
20.17%
Saturated Fat:4.17g
26.05%
Carbohydrates:2.1g
0.7%
Net Carbohydrates:1.87g
0.68%
Sugar:0.43g
0.47%
Cholesterol:152.34mg
50.78%
Sodium:150.16mg
6.53%
Alcohol:4.35g
100%
Alcohol %:1.94%
100%
Protein:49.14g
98.29%
Vitamin B12:6.43µg
107.12%
Selenium:56.23µg
80.33%
Vitamin B3:14.89mg
74.47%
Zinc:9.22mg
61.46%
Phosphorus:470.49mg
47.05%
Vitamin B2:0.6mg
35.56%
Iron:4.57mg
25.37%
Vitamin B1:0.34mg
22.62%
Vitamin B6:0.45mg
22.36%
Potassium:734.03mg
20.97%
Magnesium:70.2mg
17.55%
Vitamin B5:1.75mg
17.52%
Copper:0.32mg
15.8%
Folate:55.44µg
13.86%
Manganese:0.23mg
11.29%
Vitamin E:0.87mg
5.79%
Vitamin K:2.8µg
2.67%
Calcium:24.5mg
2.45%