Even if you have never cooked lamb before, this roasted boneless leg of lamb with lemon herbed Classic Idaho® Russet Potatoes with Zucchini is not only delicious, but so easy to make!
Aussie Beef and Lamb™
According to their website: “Australian Lamb is the #1 source of quality lamb in the US. Lamb from Down Under has the all-natural advantage. It’s free-range and naturally fed on our abundant pasturelands, so it’s mild tasting and naturally lean and tender. A pure product of its pure environment.”
A boneless leg of lamb is a culinary delight that tantalizes the taste buds with its succulent, tender texture and rich, savory flavor. When roasted to perfection, the meat becomes incredibly juicy, with a melt-in-your-mouth quality that is simply irresistible. The natural marbling of fat throughout the lamb adds depth and richness to every bite, creating a truly indulgent experience for the senses. Moreover, lamb is a nutrient-dense protein source, packed with essential vitamins and minerals like iron, zinc, and B vitamins, making it a nourishing choice for a balanced diet. Its distinct flavor profile sets it apart from other meats, making a boneless leg of lamb not only delicious but also a healthy and satisfying option for any meal.
Idaho® Potatoes
Classic Idaho® Russet Potatoes are a staple in my pantry.
Potatoes, especially Idaho Potatoes, are a versatile and nutritious addition to any diet, including for individuals managing diabetes. Despite their reputation for being high in carbs, potatoes also offer a range of essential nutrients such as vitamin C, potassium, and fiber. When consumed in moderation and prepared healthily, they can be part of a balanced diet for diabetics.
The key to incorporating potatoes into a diabetic-friendly diet is to focus on portion control, cooking methods, and choosing the right types of potatoes. Opting for baked or boiled potatoes with the skin on can help retain more nutrients and fiber while minimizing added fats. Additionally, pairing potatoes with lean proteins and non-starchy vegetables can help balance blood sugar levels and create a satisfying, well-rounded meal. Overall, with mindful eating habits, Idaho Potatoes can be a delicious and nutritious component of a diabetic-friendly diet.
Roasted Boneless Leg of Lamb with Lemon Herbed Idaho Potatoes and Zucchini
For this recipe, I've teamed up with The Idaho Potato Commission and Aussie Beef and Lamb to create this easy and delicious meal for friends and family.
Ingredients
- 1 Aussie Beef and Lamb boneless roast (about 6 pounds)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 2 tablespoons avocado oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh rosemary, chopped
- 4 large Idaho potatoes, sliced
- 2 tablespoons melted butter
- 2 tablespoons chopped parsley
- 4 zucchini, sliced in half
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, combine the Dijon mustard, lemon zest, avocado oil, minced garlic, salt, pepper, and chopped rosemary to make the rub.
- Rub the lamb roast all over with the prepared rub, ensuring it's evenly coated. Set aside to marinate while you prepare the potatoes and zucchini.
Slice the potatoes into rounds and place them in a single layer at the bottom of a roasting pan.
Place a wire rack on top of the potatoes in the roasting pan. Put the marinated lamb roast on the wire rack. - Roast the lamb in the preheated oven at 425°F (220°C) for the first 15 minutes to brown the exterior.
After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting the lamb until it reaches an internal temperature of 130°F (54°C) for medium-rare doneness. This will take approximately 15- 20 minutes per pound of meat, but it's crucial to use a meat thermometer to ensure accuracy. - While the lamb is roasting, prepare the zucchini. Slice the zucchini in half lengthwise and score the cut sides with hatch marks. Season with salt and pepper.
- Heat a grill pan or skillet over medium-high heat. Place the zucchini halves cut side down on the hot grill pan and cook for about 5 minutes until grill marks appear.
Flip the zucchini halves and continue cooking for an additional 5 minutes or until they are tender but still slightly crisp. - Once the lamb roast reaches the desired doneness, remove it from the oven and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- Drizzle the melted butter over the potatoes and sprinkle with chopped parsley, salt, and pepper.
Slice the rested lamb roast against the grain into thick slices and serve with the roasted Idaho potatoes and grilled zucchini. Enjoy your delicious roasted lamb dinner!
Notes
Lamb is a very lean protein. On the WW program, each 3 ounce serving is 7 WW points, or 217 calories.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 249Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 334mgCarbohydrates: 29gFiber: 4gSugar: 3gProtein: 11g
Potatoes are often placed underneath a leg of lamb roast as it cooks, allowing the lamb fat to drip onto the potatoes and infuse them with a rich, irresistible flavor. This cooking method not only tenderizes the potatoes but also creates a deliciously savory side dish that complements the succulent lamb perfectly.
This blog post is proudly sponsored by The Idaho Potato Commission and Aussie Beef and Lamb! We are excited to bring you delicious recipes, cooking tips, and culinary inspiration featuring the finest Idaho potatoes and premium Australian beef and lamb. Our partnership with these esteemed organizations allows us to showcase the versatility, quality, and incredible flavors these ingredients bring to your table. Whether you’re a seasoned chef or a home cook looking to elevate your meals, stay tuned for mouthwatering dishes and valuable insights that will take your cooking to the next level, courtesy of The Idaho Potato Commission and Aussie Beef and Lamb.
Optional: drizzle chimichurri over the lamb right before serving.
