Roast Leg of Lamb: Managing Diabetes

Roast Leg of Lamb
This classic dinner dish is still as elegant as ever — it's perfect for company. Serve with a green vegetable and a starch, like mashed potatoes.

Number of Servings: 10
Serving Size: 1 5-oz. slice
Ingredients
Name Measure Weight
boneless leg of lamb, trimmed and tied --- 3 lb
salt 1 tsp ---
pepper, ground black 2 tsp ---
orange peel, grated 1 ea ---
garlic clove, minced 1 Tbsp ---
sprigs fresh rosemary 2 ea ---
olive oil 1 Tbsp ---

Preparation Instructions
1 Season the lamb with the salt, black pepper, grated orange rind, and minced garlic. Place the two rosemary sprigs beneath the butcher's twine so that they rest against the meat. Rub the olive oil over the lamb.
2 Preheat the oven to 350 degrees F. Place a large pan over medium heat, and place the lamb into it. Cook the lamb on all sides until it is a golden brown. Place the lamb into a roasting pan or dish and put it into the oven. Cook for 1-1/2-2 hours, or to an internal temperature of 160 degrees F. When the lamb is done, allow it to rest for 5-10 minutes out of the oven before serving.

Exchanges Per Serving

5 Very Lean Meat
2 Fat

Nutrition Information

Amount per serving
Calories 266
Calories From Fat 104
Total Fat 12 g
Saturated Fat 4 g
Cholestrol 116 mg
Sodium 322 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 37 g

This recipe is from Cooking with the Diabetic Chef , published by the American Diabetes Association.