Diabetic Recipes

Roasted Leg of Lamb

(makes about 16 servings)

1 7-pound (3.4 kg) leg of lamb, well trimmed of fat
3 large garlic clove, peeled and sliced
3 shallots, peeled and minced
2 tablespoons (30 ml) fresh thyme leaves
2 teaspoons (10 ml) finely grated lemon zest
salt (optional) and freshly ground pepper to taste
1 tablespoon olive oil
  1. Preheat oven to 350°F (180°C, Gas Mark 4). Using the tip of a sharp knife, make 1/2-inch (2.5 cm) slits over the top and sides of the lamb. Press a garlic slice into each slit.
  2. 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.
  3. Roast for about 2 hours or until an instant-reading meat thermometer inserted into the thickest part of the meat registers 150°F (66°C) for medium-cooked meat. Transfer the lamb to a carving board and cover with foil. Let stand for 15 minutes.
  4. Carve the lamb in thin slices and arrange on a heated serving platter. Serve at once.
Per 4-ounce (120 g) serving: 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
Diabetic Exchanges: 4 lean meat