1,000 Diabetes Recipes by Jackie Mills

Author:Jackie Mills
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2011-08-25T16:00:00+00:00

Lamb Roasts

Rosemary-Garlic Roasted Rack of Lamb

makes 8 servings

Rack of lamb makes a beautiful presentation on the plate. Ask the butcher to “french” the lamb, which means that the meat is removed from the bones, giving the finished roast a more elegant look.

3 (11⁄4-pound) racks of lamb, trimmed

4 garlic cloves, thinly sliced

1⁄2 teaspoon freshly ground pepper

3 tablespoons chopped fresh rosemary

1 teaspoon kosher salt

1 Using a knife with a thin pointed blade, pierce 2 small slits between each rib on the underside of each lamb rack. Insert a slice of garlic into each slit (reserve any remaining garlic for another use). Sprinkle the lamb with the pepper, then with the rosemary, pressing to adhere. Place the lamb in a large shallow dish, cover, and refrigerate 8 hours.

2 Preheat the oven to 450°F. Place a rack in a large roasting pan.

3 Sprinkle the lamb evenly with salt and place, meaty side up, on the rack. Bake until an instant-read thermometer inserted into the center registers 145°F, 20 to 25 minutes. Transfer the lamb to a cutting board and cover loosely with foil. Let stand about 10 minutes. Cut the lamb racks into 8 chops. Divide the chops evenly among 8 plates and serve at once.

Each serving: 1 g carb, 156 cal, 6 g fat, 3 g sat fat, 87 mg chol, 0 g fib, 23 g pro, 183 mg sod • Carb Choices: 0; Exchanges: 3 lean protein

Black Olive–Crusted Rack of Lamb

makes 8 servings

A blend of olives, lemon zest, and thyme makes a flavorful crust for rack of lamb.

3 (11⁄4-pound) racks of lamb, trimmed of all visible fat

1⁄2 teaspoon kosher salt

1⁄8 teaspoon freshly ground pepper

2 teaspoons plus 2 tablespoons extra virgin olive oil, divided

1 cup plain dry breadcrumbs

1⁄3 cup Kalamata olives, pitted and minced

2 garlic cloves, finely chopped

1 tablespoon grated lemon zest

1⁄4 teaspoon dried thyme

1 tablespoon lemon juice

1 Preheat the oven to 400°F. Place a rack in a large roasting pan.

2 Sprinkle the lamb with the salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons of the oil and the lamb and cook until browned on all sides, 8 minutes. Place the lamb, meaty side up, on the rack.

3 Combine the breadcrumbs, olives, garlic, lemon zest, and thyme in a small bowl. Stir in the remaining 2 tablespoons oil and the lemon juice. Pat the breadcrumb mixture on top of the lamb.

4 Bake until an instant-read thermometer inserted into the center registers 145°F for medium-rare, 15 to 20 minutes. Transfer the lamb to a cutting board and cover loosely with foil. Let stand about 10 minutes. Cut the lamb racks into 8 chops. Divide the chops evenly among 8 plates and serve at once.

Each serving: 11 g carb, 270 cal, 13 g fat, 4 g sat fat, 87 mg chol, 1 g fib, 25 g pro, 313 mg sod • Carb Choices: 1⁄2; Exchanges: 1⁄2 starch, 3 lean protein, 11⁄2 fat

Roasted Leg of Lamb with Potatoes and Olives

makes 16 servings

This trouble-free one-pan meal makes entertaining easy.

1 tablespoon plus 2 teaspoons extra virgin olive oil, divided

1 tablespoon

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