Carrots, celery and onions--diced small for a wonderful blend of flavors--are a rustic complement to the garlicky lamb in this main dish recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

35 mins
2 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Trim any excess fat and membrane from the leg of lamb and discard. Brush oil on the lamb and sprinkle with salt and pepper. Place lamb on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of lamb, making sure the thermometer doesn't touch the bone. Roast, uncovered, for 30 minutes.

  • Reduce oven temperature to 325 degrees F. Combine undrained tomatoes, onions, carrots, celery, rosemary and garlic in a large bowl. Spoon into the roasting pan around the meat.

  • Roast 45 to 55 minutes more or until meat thermometer registers 135 degrees F (for medium-rare) or 60 to 70 minutes more or until meat thermometer registers 150 degrees F (for medium), stirring vegetables once. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 145 degrees F for medium-rare or 160 degrees F for medium. Stir vegetables and serve with meat. If desired, garnish with rosemary sprigs.

Nutrition Facts

174 calories; protein 21g 42% DV; carbohydrates 8g 3% DV; exchange other carbs 0.5; dietary fiber 2.2g 9% DV; sugars 4.2g; fat 6.1g 9% DV; saturated fat 1.7g 9% DV; cholesterol 63.3mg 21% DV; vitamin a iu 4093.8IU 82% DV; vitamin c 7.8mg 13% DV; folate 38.3mcg 10% DV; calcium 36.9mg 4% DV; iron 2.1mg 12% DV; magnesium 28.5mg 10% DV; potassium 424.7mg 12% DV; sodium 298.1mg 12% DV.