Roast Lamb
Diet types:
- CKD non-dialysis
- Dialysis
- Diabetes
Recipe submitted by DaVita dietitian Julianna RD, CSR, CDE from New York.
Portions: 10
Serving size: 4 ounces
Ingredients
- 1 boneless leg of lamb, well trimmed, rolled and tied (about 4 to 4-1/2 pounds)
- 2 tablespoons oregano leaves, dried and crushed
- 1/4 cup fresh rosemary leaves, chopped
- 2 garlic cloves, minced or crushed
- 1 teaspoon salt
- pepper to taste
- 4 tablespoons butter or margarine, room temperature, divided use
- juice of 1 lemon
- 1 cup water
Preparation
- Preheat oven to 325° F.
- Wash and lightly trim the fat from the lamb and set aside in a roasting pan.
- Blend the oregano, rosemary, garlic, salt and pepper and half the soft butter or margarine together in a small bowl.
- Make slits into the leg of lamb with a sharp knife and stuff the herb and butter mixture into the slits.
- Spread the remaining herb and butter mixture over the lamb.
- Mix lemon juice with remaining butter and pour over lamb.
- Cover and bake 30 minutes for each pound.
- 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.
- Uncover during the last half hour of cooking for a crisp skin.
Renal and renal diabetic food choices
Carbohydrate choices
0
Helpful hints
- For a lower protein diet reduce portion to match your meal plan or check with the dietitian to determine portion size.
- Use this guide for cooking times: medium rare, 145° F internal
temperature, 20 to 30 minutes per pound; medium, 160° F internal
temperature, 30 to 35 minutes per pound; well done, 170° F internal
temperature, 35 to 40 minutes per pound.
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What's everyone saying?
1 Comment | Average User Rating:
srusso says:
Easy - Perfect roasted lamb. The crispy skin is the best! I also tried using McCormicks "Greek Seasoning" in place of the rosemary and oregano to give the lamb a mediteranean flair [secret ingredient: mint].
Mar. 30, 2010, 3:53 AM - Inappropriate review?