Roasted Spring Leg of Lamb with Mint Sauce
- 6 garlic cloves, thinly sliced
- 2 Tbs mint, chopped
- ½ tsp rosemary, chopped, fresh
- 5 lbs leg of lamb
- 1 tsp olive oil
- ½ cup mint leaves, loosely packed
- 2 Tbs olive oil
- 1 Tbs white wine vinegar
- 1 Tbs water
- 1 garlic clove, chopped
- ¾ tsp sugar substitute
- ¾ tsp salt and pepper
- Pre-heat oven to 450° F.
- Using a sharp knife, make slits 1 inch (2.5 cm) deep all over the lamb. Insert the garlic. In a small bowl, combine the mint and rosemary.
- Rub the lamb with the olive oil and the herb mixture.
- Place the lamb on a rack in a roasting pan and roast for 30 minutes. Reduce the heat to 350° F and continue to roast until an instant meat thermometer placed in the thickest part of the meat, away from the bone, registers 135°F for rare or 140°F, about another 45 minutes.
To make sweet mint sauce:
- In a food processor or blender, place the mint, oil, vinegar, water, garlic (large clove, chopped) and sugar substitute.
- Process until smooth. Add the pepper and salt.
- Set aside until ready to serve.
To serve, slice thin slices of lamb and top each serving with 2 teaspoons (10 ml) of the mint sauce.
Per 4-ounce serving: 253 calories (47% calories from fat), 32 g protein, 13 g total fat (3.6 g saturated fat), 1 g carbohydrate, 0 dietary fiber, 184 mg potassium, 108 mg sodium
Diabetic exchangs: 4 lean protein