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Roasted Lamb with Plum Sauce
Roasted Lamb with Plum Sauce
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From: Diabetic Living Magazine
The roasted lamb in this recipe is paired with a plum jam sauce, rather than the customary mint jelly.
- By: Diabetic Living Magazine
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- Roasted Lamb
- 1 (5 pound) leg of lamb
- 1 clove garlic, halved
- 1 tablespoon snipped fresh parsley
- ½ teaspoon celery salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- 3 tablespoons butter or margarine
- ⅓ cup finely chopped carrot
- 2 tablespoons finely chopped onion
- 1 cup soft bread crumbs (1½ slices)
- Fresh plum wedges (optional)
- Plum Jam Sauce
- ¾ cup plum jam
- ¼ cup unsweetened pineapple juice
- 1 tablespoon orange juice
- 1 teaspoon all-purpose flour
- ¼ teaspoon dry mustard
- ⅛ teaspoon ground mace
- Fresh plum wedges (optional)
Preparation
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Prep
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Ready In
- Prepare Roasted Lamb: Preheat oven to 325°F. Rub leg of lamb all over with cut sides of garlic. In a small bowl, combine parsley, celery salt, pepper and paprika. Sprinkle parsley mixture evenly over lamb; rub in with your fingers. Place the lamb, fat side up, on a rack in a shallow roasting pan. Insert an oven-going meat thermometer in the center, making sure bulb does not touch bone. Roast, uncovered, for 1¼ hours.
- Meanwhile, in a small saucepan, melt butter over medium heat. Add carrot and onion; cook 3 to 4 minutes or until vegetables are tender. Stir in bread crumbs. Remove lamb from oven. Carefully pat crumb mixture over top of lamb. Continue roasting for 45 minutes to 1 hour or until desired doneness (140°F for medium-rare or 155°F for medium). Cover with foil; let stand for 10 minutes before slicing. (The temperature of the meat will rise about 5°F during standing.)
- Meanwhile, prepare Plum Jam Sauce: In a medium saucepan, whisk together plum jam, pineapple juice, orange juice, flour, dry mustard and mace. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
- Serve lamb with warm or cooled Plum Jam Sauce. If desired, garnish with fresh plum wedges.
- Serving size: 1 serving
- Per serving: 310 calories; 10 g fat(4 g sat); 1 g fiber; 20 g carbohydrates; 33 g protein; 110 mg cholesterol; 218 mg sodium;
- Carbohydrate Servings: 1½
- Exchanges: 5 lean protein, 1½ other carbohydrate, 1 fat
