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Tuesday, March 24, 2009

[Healthy_Recipes_For_Diabetic_Friends] Balsamic Marinated Leg of Lamb - 0g Carbs, 0g Fiber

Balsamic Marinated Leg of Lamb - 0g Carbs, 0g Fiber

From: Diabetic Living
This terrific dish is great when you're craving something
completely different.
Servings: 12
Prep Time: 20 min
Cook Time: 24 hr
Rest Time: 15 min
Total Time: 24 h 20 min

1 lb lamb, leg of (boned, rolled, and tied), boned, rolled, and tied
4 cloves garlic, sliced
2/3 cup balsamic vinegar
1/2 cup olive oil
2 Tbsp mustard, dijon-style
1 Tbsp sugar
2 tsp basil, dried OR 2 Tbsp snipped fresh basil
4 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper

1. Trim fat from lamb. With the tip of a knife, cut 1-inch-wide pockets
into lamb at 3-inch intervals; insert a slice of garlic into each of the
pockets. Set aside.

2. For marinade, in a small bowl combine balsamic vinegar, oil, mustard,
sugar, basil, minced garlic, salt, and pepper. Place leg of lamb in a
large resealable plastic bag. Pour marinade over lamb. Seal bag; turn
to coat lamb. Marinate in the refrigerator for at least 8 hours or up
to 24 hours, turning bag occasionally. Drain and discard marinade.

3. Place lamb on rack in a shallow roasting pan. Insert n oven-going
meat thermometer into the thickest portion of the leg. Roast in a
325 degrees F oven until desired doneness. Allow 2 to 2 1/2 hours
for medium-rare doneness (140 degrees F) or 2 1/2 to 3 hours for
medium doneness (155 degrees F). Cover and let stand for 15 minutes
before carving. the temperature of the meat after standing should be
145 degrees F for medium-rare doneness or 160 degrees F for medium
doneness. Remove strings. Thinly slice lamb to serve.

Servings: 12
Nutrition per Serving:
188 Calories, 7g Total Fat, 3g Saturated Fat, 87mg Cholesterol,
126mg Sodium, 0g Carbs, 0g Dietary Fiber, 28g Protein

Exchanges: 4 Lean Meat, 1 Fat