Diabetic Recipes
Roasted Crown Roast of Lamb with Green Peppercorn Sauce
(makes 6 servings)
| 16-chop | crown roast of baby lamb, about 4 pounds (1920 g), bones Frenched |
| 2 | large cloves garlic, slivered |
| 1 | tablespoon (15 ml) minced fresh rosemary |
| freshly ground pepper |
| 1/4 | teaspoon (1.25 ml) kosher salt |
| butter-flavored refrigerated cooking spray |
| 1 | shallot, minced |
| 1/2 | cup (120 ml) dry red wine |
| 1/2 | cup (120 ml) low-sodium canned beef broth |
| 1 | teaspoon (5 ml) Dijon mustard |
| 1 | teaspoon (5 ml) green peppercorns, crushed with side of knife |
| Rice Pilaf with Currants, Almonds, and Mint (recipe follows) |
- Preheat oven to 450°F (230°C), Gas Mark 8.
- Remove all fat from roast. Place aluminum foil on the bone ends to prevent burning. Sliver the garlic. With a sharp knife make small slits in the meet and place a sliver in each slit. Pat the rosemary onto the meat. Grind pepper and combine with the salt. Press into the meat. Place a meat thermometer into the thickest part of the lamb roast. Roast for 20 to 25 minutes, until the thermometer reads 130° to 135°F for medium rare. Transfer to a platter and let stand, loosely covered with aluminum foil for 15 minutes.
- While the lamb is roasting, make the sauce. Lightly coat a nonstick pot with cooking spray. Sauté the shallot for 3 minutes until wilted. Add the wine, broth, mustard, and crushed peppercorns. Bring to a boil and reduce by half. Transfer sauce to a small serving dish. Keep warm.
- To serve, fill the crown roast with the rice. Carve at the table, slicing the roast into chops between the bones. Place 1 teaspoon (5 ml) sauce on each chop. Serve immediately.
| Per serving (lamb and sauce only): | 245 calories (50% calories from fat), 27 g protein, 13 g total fat (4.7 g saturated fat), 1 g carbohydrates, 0 dietary fiber, 87 mg cholesterol, 188 mg sodium |
| Diabetic exchanges: | 4 lean protein |
