Herb-Roasted Leg of Lamb with Vegetables and Jus

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This herb-roasted leg of lamb is a sophisticated yet simple choice for a celebratory Sunday lunch or a seasonal dinner party. The meat is flavoured with aromatic herbes de Provence and roasted on a bed of onions and garlic, which creates a rich base for the accompanying jus. By using a boneless leg, the roast is easy to carve and cooks evenly, ensuring a tender and juicy finish every time.

As a diabetes-friendly main course, this dish focuses on high-quality protein and nutritious root vegetables like carrots and celeriac. The celeriac provides a wonderful earthy alternative to potatoes, keeping the meal satisfying whilst being mindful of blood sugar levels. Serve this wholesome roast with a side of steamed greens for a complete, balanced meal that the whole family will enjoy.

Ingredients for Herb-Roasted Leg of Lamb with Vegetables and Jus

4 medium onions, peeled (roots trimmed but still attached) and quartered
1 large stalk celery, quartered
6 large garlic cloves, lightly crushed and peeled
60ml अतिरिक्त-कुंवारी जैतून का तेल
1 (7-pound) boneless leg of lamb, trimmed, rolled, and tied
1 teaspoon herbes de Provence
1 1/2 चम्मच कोषेर नमक
1/2 चम्मच ताज़ी पिसी हुई काली मिर्च
6 medium carrots, peeled and cut into 3-inch-long pieces
2 medium or 1 large celery root, peeled and cut into 1 1/2-inch chunks
350 मिलीलीटर सूखी सफेद वाइन
350ml low-sodium beef broth or chicken broth

How to make Herb-Roasted Leg of Lamb with Vegetables and Jus

Preheat oven to 204°C.

In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in centre of pan. Set lamb atop mixture. Drizzle with 1 tablespoon oil and sprinkle with herbes de Provence, salt, and pepper. Arrange carrots and celery root around meat and drizzle with remaining 2 tablespoons oil. Pour wine and broth into pan and cover pan tightly with heavy-duty foil.

Roast 1 hour. Remove foil and increase heat to 218°C. Roast until thermometer inserted into thickest part of lamb registers 54°C for medium-rare, about 15 minutes more.

Transfer lamb to carving board and tent with foil. Transfer carrots, celery root, and 1/2 of onions to medium bowl and keep warm. Force remaining contents of pan through medium-mesh strainer into medium saucepan, pressing well on solids. Skim off and discard fat. (Or pour pan juices through strainer into fat separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into pan, discarding fat.)

Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.

Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables. Serve warm, with jus alongside.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.