Diabetic Cooking

Main Dishes

Roast Leg of Lamb



  • 3 tablespoons coarse-grain mustard
  • 2 cloves garlic, minced*
  • 1 1/2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon black pepper
  • 1 leg of lamb, well trimmed, boned, rolled and tied (about 4 pounds)
  • Mint jelly (optional)


Combine mustard, garlic, rosemary, and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan.** Preheat oven to 400°F. Roast 15 minutes. Reduce oven temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.

Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.

Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.

*Note. For a more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout roast with the tip of a sharp knife; insert the garlic slivers.

**Note. At this point the lamb may be covered and refrigerated up to 24 hours before roasting.

Yield: 10 servings. Serving size: 2 lamb slices (without mint jelly).

Nutrition Facts Per Serving:
Calories: 172, Carbohydrates: 1 g, Protein: 25 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 78 mg, Sodium: 121 mg, Fiber: 1 g

Exchanges per serving: 3 Meat.

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