Rosemary Roast Leg of Lamb

Rosemary Roast Leg of Lamb

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From: Diabetic Living Magazine

Carrots, celery and onions—diced small for a wonderful blend of flavors—are a rustic complement to the garlicky lamb in this main dish recipe.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (7 pound) leg of lamb
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 (14.5 ounce) can diced tomatoes
  • 2 medium onions, chopped
  • 3 medium carrots, chopped
  • 3 stalks celery, chopped
  • 1 sprig fresh rosemary
  • 2 cloves garlic, sliced
  • Fresh rosemary sprigs (optional)


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Trim any excess fat and membrane from the leg of lamb and discard. Brush oil on the lamb and sprinkle with salt and pepper. Place lamb on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of lamb, making sure the thermometer doesn't touch the bone. Roast, uncovered, for 30 minutes.
  2. Reduce oven temperature to 325°F. Combine undrained tomatoes, onions, carrots, celery, rosemary and garlic in a large bowl. Spoon into the roasting pan around the meat.
  3. Roast 45 to 55 minutes more or until meat thermometer registers 135°F (for medium-rare) or 60 to 70 minutes more or until meat thermometer registers 150°F (for medium), stirring vegetables once. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 145°F for medium-rare or 160°F for medium. Stir vegetables and serve with meat. If desired, garnish with rosemary sprigs.

Nutrition information

  • Serving size: 3 ounces cooked meat and ½ cup vegetables
  • Per serving: 173 calories; 6 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 21 g protein; 38 mcg folate; 63 mg cholesterol; 4 g sugars; 4,094 IU vitamin A; 8 mg vitamin C; 37 mg calcium; 2 mg iron; 298 mg sodium; 425 mg potassium
  • Nutrition Bonus: Vitamin A (82% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2½ lean protein, 1 vegetable

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