Diabetes-Friendly Recipes

Roasted Crown Roast of Lamb with Green Peppercorn Sauce

(makes 6 servings)

16-chopcrown roast of baby lamb, about 4 pounds (1920 g), bones Frenched
2large cloves garlic, slivered
1tablespoon (15 ml) minced fresh rosemary
freshly ground pepper
1/4teaspoon (1.25 ml) kosher salt
butter-flavored refrigerated cooking spray
1shallot, minced
1/2cup (120 ml) dry red wine
1/2cup (120 ml) low-sodium canned beef broth
1teaspoon (5 ml) Dijon mustard
1teaspoon (5 ml) green peppercorns, crushed with side of knife
Rice Pilaf with Currants, Almonds, and Mint (recipe follows)
  1. Preheat oven to 450°F (230°C), Gas Mark 8.
  2. Remove all fat from roast. Place aluminum foil on the bone ends to prevent burning. Sliver the garlic. With a sharp knife make small slits in the meet and place a sliver in each slit. Pat the rosemary onto the meat. Grind pepper and combine with the salt. Press into the meat. Place a meat thermometer into the thickest part of the lamb roast. Roast for 20 to 25 minutes, until the thermometer reads 130° to 135°F for medium rare. Transfer to a platter and let stand, loosely covered with aluminum foil for 15 minutes.
  3. While the lamb is roasting, make the sauce. Lightly coat a nonstick pot with cooking spray. Sauté the shallot for 3 minutes until wilted. Add the wine, broth, mustard, and crushed peppercorns. Bring to a boil and reduce by half. Transfer sauce to a small serving dish. Keep warm.
  4. To serve, fill the crown roast with the rice. Carve at the table, slicing the roast into chops between the bones. Place 1 teaspoon (5 ml) sauce on each chop. Serve immediately.
Per serving (lamb and sauce only):245 calories (50% calories from fat), 27 g protein, 13 g total fat (4.7 g saturated fat), 1 g carbohydrates, 0 dietary fiber, 87 mg cholesterol, 188 mg sodium
Diabetic exchanges:4 lean protein



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