Red wine lends rich flavor to the lamb in this easy main dish recipe, which is ideal to serve when entertaining.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Peel off the roasts' layer of fell (membrane) and fat, if present, down to silver skin. Place the lamb in a large sealable plastic bag in a shallow baking dish. Add wine, 1 clove garlic and nutmeg. Seal the bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

  • Heat 1 tablespoon each oil and butter in a medium skillet over medium heat. Add rosemary and the remaining 1 clove garlic; cook 1 minute. Add breadcrumbs; cook and stir 3 minutes. Remove from heat and add cranberries, lavender, salt and pepper. Stir in the remaining 2 tablespoons oil.

  • Preheat oven to 450 degrees F. Remove the lamb from the marinade, reserving marinade. Place the lamb, bone-side down, in a shallow roasting pan lined with foil. Pat the crumb mixture evenly over the lamb. Pour the reserved marinade into the roasting pan.

  • Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 140 degrees F (medium-rare) or 155 degrees F (medium). To prevent overbrowning, cover loosely with foil for the last 5 minutes of roasting. Let stand for 15 minutes.


Tip: Look for dried lavender at natural-foods stores or check

Nutrition Facts

211.6 calories; protein 10.8g 22% DV; carbohydrates 9.4g 3% DV; exchange other carbs 0.5; dietary fiber 0.7g 3% DV; sugars 0.5g; fat 11.4g 18% DV; saturated fat 3.3g 16% DV; cholesterol 36.1mg 12% DV; vitamin a iu 184.1IU 4% DV; vitamin c 0.3mg 1% DV; folate 26.1mcg 7% DV; calcium 30.4mg 3% DV; iron 1.8mg 10% DV; magnesium 17.6mg 6% DV; potassium 171.4mg 5% DV; sodium 255mg 10% DV.