Source: Diabetes Comfort Food

by Johanna Burkhard

 

Serves: 8 (4 oz. lean meat with 3 tbsp gravy and 1 cup potato)

 

1 leg of lamb (about 5 to 6 lbs.)	½ tsp salt
8 cloves garlic	½ tsp freshly ground black pepper
Grated zest and juice of 1 lemon	12 whole new potatoes, scrubbed
2 tbsp olive oil	(about 3 lbs.)
2 tbsp chopped fresh rosemary	1 tbsp. all-purpose flour
leaves or 1 tbsp dried	½ cup white wine
rosemary leaves, crumbled	1 cup reduced-sodium

                                                   chicken broth

 

Preheat oven to 350ºF. Cut 6 cloves garlic into 8 to 10 slivers each. Using the tip of a knife, cut shallow slits all over lamb and insert a garlic sliver into each. Finely chop remaining 2 garlic cloves. Ina bowl, combine garlic, lemon zest and juice, oil, rosemary, salt and pepper. Place lamb in a large shallow roasting pan, sprayed with vegetable cooking spray; surround with potatoes. Brush lamb and potatoes generously with lemon-garlic mixture. Insert meat thermometer into thickest part of leg.

 

Roast in preheated oven for about 1½ hours, turning potatoes over halfway through roasting, until meat thermometer registers 135ºF for medium-rare. (For medium, remove the potatoes and continue to roast lamb for 15 to 20 minutes more or to your liking.)

 

Remove lamb to platter; tent with foil and let rest 10 minutes before carving. Transfer potatoes to a dish; keep warm. Skim fat in pan; place over medium heat. Stir in flour and cook, stirring, until lightly colored. Pour in wine; cook, scraping up and brown bits, until wine is reduced by half. Stir in broth; bring to a boil, stirring, until thickened. Strain through a fine sieve into a warm sauceboat. Carve the lamb. Arrange slices on serving plate and moisten with some of the sauce; surround with roasted potatoes. Serve with remaining sauce.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	374	4½ very lean meat	n/a
Fat, total	12 g	2 starch
Fat, saturated	4 g	1 fat
Carbohydrates	31 g
Protein	35 g
Cholesterol	113 mg
Dietary Fiber	3 g
Sodium	445 mg