Herb-Roasted Leg Of Lamb With Garlic Green Beans
A tender, slow-roasted leg of lamb infused with rosemary and garlic. Served alongside crisp-tender green beans tossed with toasted almonds.
Prep
20 min
Cook
90 min
Total
130 min
Makes
6 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
20 min
Cook
90 min
Total
130 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Knife and cutting board
Time saver
Leftover lamb stores beautifully in an airtight container for up to 3 days and is excellent served cold over a dark, leafy green salad.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F. Using a sharp knife, make 1-inch slits evenly all over the leg of lamb.
Tap card to mark done - 02
Stuff half of the peeled garlic cloves…
Stuff half of the peeled garlic cloves and small sprigs of fresh rosemary into the slits. Rub the lamb generously with olive oil, salt, and black pepper.
Tap card to mark done - 03
Place the lamb on a rack in…
Place the lamb on a rack in a roasting pan. Roast for 15 minutes, then reduce the heat to 325°F. Continue roasting for about 1 hour and 15 minutes, or until a meat thermometer reads 135°F for medium-rare.
Look for: a meat thermometer reads 135°F for medium-rare
Tap card to mark done - 04
Transfer the lamb to a cutting board
Transfer the lamb to a cutting board, tent loosely with foil, and let it rest for 20 minutes before carving.
Allow: 20 minutes
Tap card to mark done - 05
Heat a large skillet over medium heat
While the lamb rests, heat a large skillet over medium heat. Toast the sliced almonds dry until golden brown, then remove and set aside.
Look for: golden brown, then remove and set aside
Tap card to mark done - 06
Warm a splash of olive oil
In the same skillet, warm a splash of olive oil. Mince the remaining garlic cloves and sauté for 1 minute until fragrant. Add the green beans, a splash of water, salt, and pepper. Cover and steam for 5 to 7 minutes until tender-crisp. Toss the warm beans with the toasted almonds.
Look for: fragrant
Tap card to mark done - 07
Slice the rested lamb against the grain…
Slice the rested lamb against the grain and serve alongside the warm garlic-almond green beans.
Ready when: everything is assembled and ready to enjoy
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