Fresh rosemary, garlic and pepper give this tender lamb a robust Mediterranean zing without adding a lot of calories, fat or carbohydrates.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F. Trim fat from lamb. Cut small slits into lamb on all sides. In a small bowl, stir together rosemary, salt and pepper. Sprinkle rosemary mixture evenly over meat; rub in with your fingers. Insert garlic slivers into slits.

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  • Place lamb, fat side up, on a rack in a shallow roasting pan. Add the water to the bottom of the pan. Insert an oven-going meat thermometer into center of lamb, making sure bulb of thermometer does not touch bone.

  • Roast until desired doneness. Allow 1 1/2 to 1 3/4 hours for medium-rare doneness (140 degrees F) or 2 to 2 1/4 hours for medium doneness (155 degrees F). Cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 145 degrees F for medium-rare doneness or 160 degrees F for medium doneness.

Nutrition Facts

135.7 calories; protein 23g 46% DV; carbohydrates 0.3g; exchange other carbs; dietary fiber 0.1g; sugarsg; fat 4.1g 6% DV; saturated fat 1.4g 7% DV; cholesterol 70.9mg 24% DV; vitamin a iu 3.4IU; vitamin c 0.3mg; folate 25.9mcg 7% DV; calcium 9.3mg 1% DV; iron 2.1mg 12% DV; magnesium 24.9mg 9% DV; potassium 248.3mg 7% DV; sodium 217.8mg 9% DV.