Rosemary-Roasted Leg of Lamb

Rosemary-Roasted Leg of Lamb

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From: Diabetic Living Magazine

Fresh rosemary, garlic and pepper give this tender lamb a robust Mediterranean zing without adding a lot of calories, fat or carbohydrates.

Ingredients 14 servings

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Original recipe yields 14 servings
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  • 1 (5 to 7 pound) whole leg of lamb (with bone)
  • 2 teaspoons snipped fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 cloves garlic, slivered
  • 1 cup water


  • Prep

  • Ready In

  1. Preheat the oven to 375°F. Trim fat from lamb. Cut small slits into lamb on all sides. In a small bowl, stir together rosemary, salt and pepper. Sprinkle rosemary mixture evenly over meat; rub in with your fingers. Insert garlic slivers into slits.
  2. Place lamb, fat side up, on a rack in a shallow roasting pan. Add the water to the bottom of the pan. Insert an oven-going meat thermometer into center of lamb, making sure bulb of thermometer does not touch bone.
  3. Roast until desired doneness. Allow 1½ to 1¾ hours for medium-rare doneness (140°F) or 2 to 2¼ hours for medium doneness (155°F). Cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 145°F for medium-rare doneness or 160°F for medium doneness.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 136 calories; 4 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 23 g protein; 26 mcg folate; 71 mg cholesterol; 0 g sugars; 3 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 2 mg iron; 218 mg sodium; 248 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean protein, ½ fat

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