This roasted leg of lamb is served with a heavenly sauce made from red wine, shallots and raspberry preserves. Serve this elegant meal at your next dinner party.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Roasted Leg of Lamb
Red Wine-Shallot Sauce


Instructions Checklist
  • Prepare lamb: Preheat oven to 325 degrees F. Trim fat from meat. Using a paring knife, cut 1/2-inch-wide pockets about 1 inch deep in the meat at 1-inch intervals. (These pockets allow flavors to better penetrate the meat.) Place meat, fat side up, on a rack in a shallow roasting pan. Season lamb with lemon-pepper seasoning. Pull small bunches of leaves from the rosemary sprig. Push slivers of garlic and rosemary leaves into the pockets in the meat. Insert a meat thermometer in thickest portion of meat.

  • Roast lamb, uncovered, in preheated oven for 2 to 2 1/4 hours or until meat thermometer registers 140 degrees for medium-rare doneness or 155 degrees for medium doneness. Cover and let stand 15 minutes before carving. (The meat's temperature will rise 5 degrees during standing time.)

  • Meanwhile, prepare sauce: In a medium saucepan, cook shallots in 1 tablespoon of the butter over medium heat until tender, about 3 minutes. Stir in preserves until melted. Stir in wine. Bring to boiling. Boil gently, uncovered, for 15 minutes or until slightly thickened and reduced to 1 1/3 cups. Whisk in the remaining 1 tablespoon butter. Remove from heat. Stir in lemon peel, salt and pepper. Serve warm sauce with lamb.

Nutrition Facts

231.6 calories; protein 26.1g 52% DV; carbohydrates 8.2g 3% DV; exchange other carbs 0.5; dietary fiber 0.2g 1% DV; sugars 4.5g; fat 7.4g 11% DV; saturated fat 3.2g 16% DV; cholesterol 86.3mg 29% DV; vitamin a iu 188IU 4% DV; vitamin c 2mg 3% DV; folate -1mcg; calcium 20.4mg 2% DV; iron 2.6mg 15% DV; magnesium 34.5mg 12% DV; potassium 354.8mg 10% DV; sodium 312.5mg 13% DV.