Roast Leg of Lamb

This succulent roast serves as a beautiful centerpiece for your Easter table. This classic recipe can also be prepared up to 24 hours before roasting, freeing up your day for all your other seasonal chores.

Source URL: https://www.diabetesselfmanagement.com/recipes/main-dishes/roast-leg-lamb/


Ingredients

Directions

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.


Copyright Diabetic Cooking.