A Heart-Healthy Holiday Recipe
Roasted leg of lamb makes for a stunning and festive holiday meal. Lamb is also a wonderful source of L-carnitine, one of the key heart-health nutrients that I frequently recommend for its powerful ability to boost your body's energy production on the cellular level.
- 4 lbs. boneless leg of lamb
- 2 Tbsp. light olive oil
- ½ tsp. Celtic sea or Kosher salt
- ½ tsp. fresh ground pepper
- 1 Tbsp. garlic, minced
- 2 sprigs fresh sage (optional)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme (optional)
- 2 sprigs fresh Italian parsley
- ½ cup dry red wine
- 1 cup low-sodium beef broth
Preheat the oven to 375° F. On a clean surface, rub the lamb with 1 Tbsp. light olive oil and season with salt and pepper. Arrange half the herbs and all the garlic on the meat. (Personally, I'm not a big fan of sage and thyme, but I included them as options in case you are.) Roll the meat tightly and tie with kitchen twine at 1-inch intervals.
Heat the remaining 1 Tbsp. olive oil in skillet over medium heat. Add the seasoned and herbed rolled lamb to the skillet and sear until brown on all sides. Transfer lamb into small roasting pan. Add wine to the pan.
Roast at 375° F for about 45 minutes, adding small amounts of the broth to the pan if juices are evaporated. At the 45-minute mark, add the remaining herbs to the pan and continue roasting, basting occasionally for another 15 minutes, or until a thermometer inserted into the center registers 145° F for medium rare, 160° F for medium, or 170° F for well-done.
Set the lamb on a cutting board with a ridge to contain the juices, and let stand for 10 minutes. While letting roast stand, pour in remaining broth to deglaze the pan, and scrape to remove any baked-on bits. Slice lamb thinly, across the grain and serve drizzled with the pan juices.
Makes 6 servings.
Nutrition Facts (per serving): Calories 435.8, Fat 18.7 g, Sodium 340.5 mg, Carbs 1.2 g, Fiber 0.1 g, Protein 57.4 g