Register for Account
To access some areas of the site you need to register for an account.Register Now
Roast Leg of Lamb
Number of Servings: 10
Serving Size: 1 5-oz. slice
Roast Leg of Lamb
|boneless leg of lamb, trimmed and tied||3|
|pepper, ground black||2 tsp|
|orange peel, grated||1 ea|
|garlic clove, minced||1 Tbsp|
|sprigs fresh rosemary||2 ea|
|olive oil||1 Tbsp|
Season the lamb with the salt, black pepper, grated orange rind, and minced garlic. Place the two rosemary sprigs beneath the butcher's twine so that they rest against the meat. Rub the olive oil over the lamb.2:
Preheat the oven to 350 degrees F. Place a large pan over medium heat, and place the lamb into it. Cook the lamb on all sides until it is a golden brown. Place the lamb into a roasting pan or dish and put it into the oven. Cook for 1-1/2-2 hours, or to an internal temperature of 160 degrees F. When the lamb is done, allow it to rest for 5-10 minutes out of the oven before serving.
|Calories from Fat 104|
|Total Fat 12g|
|Saturated Fat 4g|
|Dietary Fiber 0g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 5 Very Lean Meat2 Fat|
Cooking With the Diabetic Chef
First-ever cookbook written by a trained chef with diabetes. Pizza, chicken and mushrooms in white wine sauce, to-die-for chocolate cake. Foods that melt in your mouth and make your taste buds come alive. 150 recipes created by Chris Smith, the diabetic chef. There's virtually nothing you can't have anymore!
This recipe is from Cooking with the Diabetic Chef , published by the American Diabetes Association, the first cookbook ever written for people with diabetes by a chef with diabetes! Chris Smith is living proof you can eat the foods you love and live healthy with diabetes. Pizza, chocolate, butter, burritos, sausage, veal roast, stir fry - there's virtually nothing you can't have and it all tastes great!
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
You are not logged in. Please Log in.
You can continue without logging in and this information will be saved to a cookieContinue