Packed with taste, this succulent roasted lamb with carrots, parsnips and onions is the right centerpiece on your Easter desk!
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Ingredients
Directions
1. Combine garlic, mustard, water, rosemary, thyme, three/four teaspoon salt and pepper in meals processor; course of till easy. Spoon combination over prime and sides of lamb. Cover and refrigerate not less than eight hours.
2. Preheat oven to 500°F. Line broiler pan with foil; prime with broiler rack. Coat rack with nonstick cooking spray. Combine parsnips, carrots, onions and 2 tablespoons oil in giant bowl; toss to coat. Spread evenly on broiler rack; prime with lamb.
three. Roast 15 minutes. Reduce oven temperature to 325°F. Roast 1 hour 20 minutes, or till inner temperature reaches 155°F for medium or to desired doneness.
four. Remove lamb to reducing board; let stand 10 minutes earlier than slicing. Continue roasting greens 10 minutes.
5. Transfer greens to giant bowl. Add remaining 1 tablespoon oil and half teaspoon salt; toss to coat. Thinly slice lamb and serve with greens.
*Note: If unavailable, substitute packaged marinated lamb and rinse it off.
Nutrition Information:
Calories: 280 energy, Carbohydrates: 14 g, Protein: 32 g, Fat: 10 g, Saturated Fat: three g, Cholesterol: 14 g, Sodium: 424 mg, Fiber: three g
Exchanges per serving: 1 Bread/Starch, four Meat.
Copyright Diabetic Cooking.
