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Recipe tags: Bake, Lamb

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Meats and seafood

Roast Lamb

 
(For CKD non-dialysis diets, cut serving size in half)

Recipe submitted by DaVita dietitian Julianna RD, CSR, CDE from New York.

Portions: 10

Serving size: 4 ounces

Ingredients

• 1 leg of lamb (about 5 pounds)
• 2 garlic cloves, minced or crushed
• 2 tablespoons oregano
• 1/4 cup fresh rosemary leaves, chopped
• 1 teaspoon salt
• pepper to taste
• 4 tablespoons butter or margarine, at room temperature
• juice of 1 lemon
• 1 cup water

Preparation

1. Preheat oven to 350° F.
2. Wash and lightly trim the fat from the lamb and set aside in a roasting pan.
3. Blend the garlic, oregano, rosemary, salt and pepper and about half the soft butter or margarine together in a small bowl.
4. Make slits into the leg of lamb with a sharp knife and stuff the garlic mixture into the slits.
5. Spread the remaining butter, along with any leftover garlic mixture, over the leg.
6. Pour the lemon juice over the leg.
7. Cover and bake  for 40 minutes for each pound.
8. After an hour, remove the lid, add the water to the drippings in the pan and baste often until the meat is well browned and tender.
9. Uncover during the last half hour of cooking for a crisp skin.

Nutrients per serving

• Calories: 318
• Protein: 30 g
• Carbohydrates: 0
• Fat: 22 g
• Cholesterol: 118 mg
• Sodium: 326 mg (114 mg, if prepared without salt)
• Potassium: 394 mg
• Phosphorus: 228 mg

Renal and renal diabetic food choices

• 4 meat

Helpful hints:

• For a lower protein diet reduce portion to match your meal plan or check with the dietitian to determine portion size.

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