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

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

212 calories; 11.4 g total fat; 3.3 g saturated fat; 36 mg cholesterol; 255 mg sodium. 171 mg potassium; 9.4 g carbohydrates; 0.7 g fiber; 10.8 g protein; 184 IU vitamin a iu; 26 mcg folate; 30 mg calcium; 2 mg iron; 18 mg magnesium;