Diabetic Recipes
Roasted Spring Leg of Lamb with Sweet Mint Sauce
(makes 8 servings)
| 6 | large cloves garlic, thinly sliced |
| 2 | tablespoons (8 g) chopped mint |
| 1/2 | teaspoon (2 g) chopped fresh rosemary |
| 1 | spring leg of lamb about 5 to 5 1/2 pounds (2250 to 2490 g) pounds, fat removed |
| 1 | teaspoon (5 ml) olive oil |
| sweet mint sauce |
| 1/2 | cup, about 1/2 ounce (15 g), loosely packed fresh mint leaves |
| 2 | tablespoons (30 ml) olive oil |
| 1 | tablespoon (15 ml) white wine vinegar |
| 1 | tablespoon (15 ml) water |
| 1 | large clove garlic, chopped |
| 1/8 | teaspoon (0.6 ml) sugar substitute or to taste |
| freshly ground pepper |
| 1/8 | teaspoon (0.6 ml) kosher salt |
- Pre heat oven to 450° F. (230° C, Gas Mark 8)).
- Using a sharp knife, make slits 1 inch (2.5 cm) deep all over the lamb. Insert the garlic. In a small bowl, combine the mint and rosemary. Rub the lamb with the olive oil and the herb mixture.
- Place the lamb on a rack in a roasting pan and roast for 30 minutes. Reduce the heat to 350° F(180°C, Gas Mark 4) and continue to roast until an instant meat thermometer placed in the thickest part of the meat, away from the bone, registers 135°F (57°C ) for rare or 140°F (60°C), about another 45 minutes.
- To make sweet mint sauce: In a food processor or blender, place the mint, oil, vinegar, water, garlic, and sugar substitute. Process until smooth. Add the pepper and salt. Set aside until ready to serve.
- To serve, slice thin slices of lamb and top each serving with 2 teaspoons (10 ml) of the mint sauce.
| Per 4-ounce serving: | 253 calories (47% calories from fat), 32 g protein, 13 g total fat (3.6 g saturated fat), 1 g carbohydrate, 0 dietary fiber, 184 mg potassium, 108 mg sodium |
| Diabetic exchanges: | 4 lean protein |
