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Diabetic Recipes

Diabetic Meats

Butterflied Leg of Lamb

Makes 10 servings.

5 pounds leg of lamb, boned & butterflied
4 large garlic cloves, peeled & minced
1/4 cup fresh parsley, minced, OR 2 Tbsp dried parsley flakes
1 tsp dried rosemary
1 tsp dried onion flakes
1 tsp lemon pepper
1 tsp oregano
2 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
1/2 cup fresh lemon juice
1/3 cup olive oil
2 tsp liquid smoke (optional)

Wipe both sides of lamb with damp paper towels; trim off fat. To make lamb as even as possible, place large pieces of wax paper under and over butterflied lamb. Use a meat mallet or a heavy fry pan to flatten lamb as evenly as possible. (If ordering lamb from a butcher, ask him to make the meat even and remove the fat).

Using a whisk or fork, combine remaining ingredients in a 2-cup measuring cup. Place lamb in an extra large plastic bag. Pour marinade over meat and seal securely. Turn bag to evenly coat meat with marinade. Place closed bag on a baking sheet and refrigerate 8 hours or overnight, turning bag at least 4 times to evenly marinate lamb.

Remove lamb from refrigerator; let stand at room temperature for no more than 1 hour. Spray grill or broiler pan with cooking spray; preheat grill or broiler.

Reserve marinade for basting and place lamb on grill or broiler pan; baste with marinade. Depending on size of meat, cook lamb for about 50 minutes, basting and turning meat every 15 minutes. Lamb is cooked when instant meat thermometer reaches 145° for medium, or 165° for well done. Do not overcook!

Remove meat from grill or boiler; cover with aluminum foil. Let meat rest about 15 minutes for easier slicing.

Nutritional Information (per serving): 237 Cal; 13 g Total Fat; 2 g Carb; 80 mg Cholesterol; 128 mg Sodium; 26 g Protein.

* Provided for information use only

 

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.