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Roast Spring Lamb

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail

Roast Spring Lamb

WW Points
Exchanges
Makes: 1 half leg of lamb (about 10 Servings)

- One 2-1/2 to 3 pound sirloin half leg of lamb, well trimmed, boned, and butterflied
- 3 cloves garlic, cut into slivers
- 2 tablespoons chopped fresh rosemary...or...2 teaspoons dried rosemary
- 1 teaspoon salt
- 1 teaspoon cracked black peppercorns
- Sprigs of fresh rosemary or mint, for garnish

Preheat the oven to 325 degrees F.

Cut small, deep slits in the lamb with the point of a sharp knife; insert 1 garlic silver in each slit. Rub the surface of the lamb with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Roast until a meat termometer inserted in the thickest part of the meat registers 145 degrees F. (about 1 hour, depending on the thickness of the lamb). Let stand, tented with foil, 10 minutes before carving, to set juices.

Thinly slice the lamb across the grain. Pour any accumulated juices from the carving board over the lamb slices. Serve immediately, garnished with herb sprigs.

One serving (about 3 ounces)equals: Calories: 171, Fat: 8g, Cholesterol: 77mg, Sodium: 292mg, Carbohydrate: 0g, Dietary Fiber: 0g, Sugars: 0g, Protein: 24g ++++ Exchanges: 3 Lean Meat ++++ WWP: 4.5