The roasted lamb in this recipe is paired with a plum jam sauce, rather than the customary mint jelly.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Roasted Lamb
Plum Jam Sauce


Instructions Checklist
  • Prepare Roasted Lamb: Preheat oven to 325 degrees 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 1 1/4 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 degrees F for medium-rare or 155 degrees F for medium). Cover with foil; let stand for 10 minutes before slicing. (The temperature of the meat will rise about 5 degrees 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.

Nutrition Facts

310 calories; protein 33g 66% DV; carbohydrates 20g 7% DV; exchange other carbs 1.5; dietary fiber 1g 4% DV; sugars -1g; fat 10g 15% DV; saturated fat 4g 20% DV; cholesterol 110mg 37% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 218mg 9% DV.