Roasted Leg Of Lamb from Healthy Diabetic Recipes

Roasted Leg Of Lamb Recipe

Recipe Ingredients:

1 leg of lamb - (7 lbs), well trimmed of fat
3 large garlic cloves, peeled, sliced
3 shallots, peeled, minced
2 tbsp fresh thyme leaves
2 tsp finely-grated lemon zest
Salt, (optional), to taste
Freshly-ground black pepper, to taste
1 tbsp olive oil

Recipe Instructions:

Preheat oven to 350 degrees. Using the tip of a sharp knife, make 1/2-inch slits over the top and sides of the lamb. Press a garlic slice into each slit.

In a small bowl, combine the remaining ingredients and using your hands, rub the mixture evenly over the lamb. Place the lamb on a rack in a large roasting pan.

Roast for about 2 hours or until an instant-reading meat thermometer inserted into the thickest part of the meat registers 150 degrees for medium-cooked meat. Transfer the lamb to a carving board and cover with foil. Let stand for 15 minutes.

Carve the lamb in thin slices and arrange on a heated serving platter. Serve at once.

This recipe yields about 16 servings.

Exchanges Per 4-ounce Serving: 4 Lean Meat.

Nutrition Facts: 217 calories (38% calories from fat), 32 g protein, 9 g total fat (4.1 g saturated fat), 0 carbohydrate, 0 dietary fiber, 101 mg cholesterol, 77 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"09-09-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 16

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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