Roast Lamb

Average User Rating
4 stars
4 Comments | Write a comment
Diet types:
  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita dietitian Julianna RD, CSR, CDE from New York.

Portions: 10

Serving size: 4 ounces

Ingredients

  • 1 boneless leg of lamb, well trimmed, rolled and tied (about 4-1/2 pounds)
  • 2 tablespoons oregano leaves, dried and crushed
  • 1/4 cup fresh rosemary leaves
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon black pepper 
  • 4 tablespoons butter
  • 1/4 cup fresh lemon juice
  • 1 cup water

Preparation

  1. Preheat oven to 325° F. Set butter out to bring to room temperature.
  2. Wash and lightly trim the fat from the lamb and set aside in a roasting pan.
  3. Chop rosemary and mince the garlic.
  4. Blend the oregano, rosemary, garlic, salt and pepper and half the soft butter or margarine together in a small bowl.
  5. Make slits into the leg of lamb with a sharp knife and stuff the herb and butter mixture into the slits.
  6. Spread the remaining herb and butter mixture over the lamb.
  7. Mix lemon juice with remaining butter and pour over lamb.
  8. Cover and bake 30 minutes for each pound.
  9. After an hour, remove the lid, add the water to the drippings in the pan and baste often until the meat is well browned and tender.
  10. Uncover during the last half hour of cooking for a crisp skin.

Nutrients per serving

  • Calories  318
  • Protein  30 g
  • Carbohydrates  0 g
  • Fat  22 g
  • Cholesterol  118 mg
  • Sodium  326 mg (114 mg, if prepared without salt) mg
  • Potassium  394 mg
  • Phosphorus  228 mg
  • Calcium  32 mg
  • Fiber  0.5 g

Renal and renal diabetic food choices

  • 4 meat

Carbohydrate choices

0

Helpful hints

  • For a lower protein diet reduce portion to match your meal plan or check with the dietitian to determine portion size.
  • Use this guide for cooking times: medium rare, 145° F internal temperature, 20 to 30 minutes per pound; medium, 160° F internal temperature, 30 to 35 minutes per pound; well done, 170° F internal temperature, 35 to 40 minutes per pound.

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What's everyone saying?

4 Comments | Average User Rating:
Roast Lamb
vsneed1011 says:
5

This appears to be wonderful because I love lamb. I think I'll try adding low sodium chicken stock instead of water and add a red onion along with a yellow and orange peppers.

Sep. 12, 2014, 9:31 AM - Inappropriate review?
Roast Lamb
Andydroid says:
5

My family does not usually care for lamb, but this recipe is delicious. Instead of cutting slits in the meat, I injected the spice into the leg in several places and it came out grand!

Feb. 09, 2014, 2:06 PM - Inappropriate review?
Roast Lamb
whisper says:
2

I AM SO INTERESTED IN THIS RECIPE! AND WAS WONDERING WHAT TO USE INSTEAD OF THE SPICES (I DON'T CARE FOR THEM) AND FOUND ONE TO TRY BY THE COMENT SURSSO'S SUGGESTION OF MCCORMICS GREEK SPICES. I WILL LET YOU KNOW HOW WE LIKED IT!

Mar. 14, 2012, 11:03 AM - Inappropriate review?
Roast Lamb
srusso says:
5

Easy - Perfect roasted lamb. The crispy skin is the best! I also tried using McCormicks "Greek Seasoning" in place of the rosemary and oregano to give the lamb a mediteranean flair [secret ingredient: mint].

Mar. 30, 2010, 3:53 AM - Inappropriate review?

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