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

Diabetic Living Magazine
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Ingredients

Roasted Lamb

Plum Jam Sauce

Directions

  • 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.

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  • 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; 10 g total fat; 110 mg cholesterol; 218 mg sodium. 20 g carbohydrates; 33 g protein; Full Nutrition