Roast Lamb Recipe with Vegetables & Herb Sauce – 6 Points +

LaaLoosh — Thu, 21 Apr 2011 23:00:55 +0000

This delicious Roast Leg of Lamb Recipe will make the perfect centerpiece to your Easter Dinner this year. Full of vibrant and fresh flavors, the meat is paired with some zero Points Plus vegetables and a fabulous herb sauce. It’s such an amazing lamb recipe – no one will ever know that it’s low calorie too! And though it’s not an official one of Weight Watchers Easter Recipes, it’s a fantastic main dish recipe for any dieter who wants to enjoy the savory flavors of spring while still keeping track of their weight loss goals. Each serving, has just 6 Points +, which isn’t too bad considering we are talking about a nicely sized serving of lamb and veggies, dressed with a creamy herb sauce. If you are still looking for a low calorie meat recipe to put on your Easter table this year, give this one a shot!

Roast Lamb Recipe with Vegetables and Herb Sauce Recipe

The perfect low calorie Easter Dinner Recipe, this healthier Roast Leg of Lamb is sure to be a treat for everyone. Paired with delicious roasted veggies and a creamy herb sauce recipe, no one will know it’s a low calorie meal.

Ingredients

1 4lb boneless leg of lamb, trimmed
2 medium heads cauliflower
4 zucchinis
1 lb shallots
1/2 cup fat free Greek yogurt, plain
2 tbsp Dijon mustard
4 cloves garlic
3 tbsp extra virgin olive oil
2 tbsp water
1 cup fresh tarragon leaves
1 cup fresh flat-leaf parsley
¼ cup fresh sage leaves
3 tsp salt
1 tsp freshly ground pepper
Zest and juice of 1 lemon

Instructions

Preheat oven to 425°F.
Place sage, tarragon and parsley in a food processor. Add 1 tbsp oil, 1 tbsp water mustard, garlic, lemon zest, 1 teaspoon salt and pepper and process until fairly smooth. Transfer 3 tablespoons of the mixture to a medium bowl; set aside.
If your lamb is in the oven-safe netted bag used by most supermarkets, remove the bag. Open the lamb so it’s flat. Spread three-fourths of the remaining herb mixture over the surface of the lamb. Roll the lamb closed and tie in several spots with kitchen string so it is about the shape of a large football; transfer to a large roasting pan and spread the remaining herb mixture over the top and sides.
Peel and halve shallots; trim and cut cauliflower into florets; slice zucchini into 1-inch rounds.
Combine the shallots, zucchini and cauliflower in a large bowl with the remaining 1 tbsp oil, 1 tbsp water, and 1 teaspoon salt.
Roast the lamb in the center of the oven for 20 minutes. Add the vegetable mixture to the pan around the lamb. Continue to roast, stirring the vegetables every 20 minutes or so, until they are golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare) to 145° (for medium), 1 hour to 1 hour 20 minutes more. Transfer the lamb to a clean cutting board and let rest for 10 minutes. Cut into 12 equally sized pieces.
Add lemon juice and yogurt to the bowl with the reserved herb mixture; stir to combine. Slice the lamb and serve with the vegetables and sauce.

Preparation time: 25 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Number of servings (yield): 12

Entire recipe makes 12 servings
Serving size is 4oz lamb and 3/4 cup veggies
Each serving = 6 Points +

PER SERVING: 276 calories; 8g fat; 10 g carbohydrates; 34 g protein; 2 g fiber

Stuffed Boneless Leg of Lamb Recipe – 5 Point Value

LaaLoosh — Mon, 23 Mar 2009 16:41:20 +0000

With Easter coming up soon, it’s time to start thinking about low calorie Easter Dinner Recipes that are delicious enough for the whole family, but low in Weight Watchers Points. And I think this Weight Watchers Stuffed Leg of Lamb Recipe is the perfect choice! Lamb is such great fare for Easter. It’s tender, sweet and incredibly easy to prepare. You simply pop it in a hot oven and it’s done with very little trouble. The meat itself has such wonderful flavors, that very little seasoning needs to be applied. This Easter, give this tasty Weight Watcher Leg of Lamb Recipe a try and enjoy the meal without using up all your Weight Watchers Points! Also, check back tomorrow for a tasty Easter side dish recipe that goes amazingly well with the lamb!

Weight Watchers Stuffed Boneless Leg of Lamb Recipe

Ingredients:
- 1/2 cup dried apricots (3 ounces)
- Boiling water
- 1 large shallot, halved and thinly sliced
- 1 Tbsp fresh rosemary leaves, minced
- 1 tsp Kosher salt
- 1/2 tsp ground black pepper
- One 4-pound lean boneless leg of lamb, butterflied and trimmed of surface fat
- Butchers’ twine

TIP: The boneless leg for this simple roast needs to be butterflied; that is, cut open so it lays flat. Have the butcher do it for you.

Directions:
Place the apricots in a medium bowl, cover with boiling water to a depth of 1 inch, and set aside to soften for 20 minutes. Meanwhile, preheat the oven to 350°F.
Drain the apricots, spread them out on a cutting board, and mince them to a coarse paste by rocking a large knife through them, changing the blade’s direction and position as you go. Scrape this apricot mash into a bowl and stir in the shallot, rosemary, salt and pepper.
Place the leg of lamb on your work surface, smooth side down; spread the apricot mixture over the exposed portion of the meat. Starting at one of the long sides, roll the leg closed, forming a neat, fat (if rather lumpy) sausage-like roll. Tie with twine in three places to keep closed—not so tight that the filling squeezes out but tight enough to hold the roll in shape.
Place lamb in a heavy roasting pan and bake, basting occasionally with the pan juices, until an instant-read meat thermometer inserted into the thickest part of the meat registers 145°F for medium-rare or 150°F for medium, about 2 hours. Set aside to rest at room temperature before slicing off the twine and carving the roast into 24 rounds.

Recipe makes 12 total servings.