Diabetes-Friendly Recipes

Roasted Spring Leg of Lamb with Mint Sauce


Servings: 8
Prep time:
Cook time:
Total: 1 hour 35 minutes


  • 6 garlic cloves, thinly sliced
  • 2 Tbs mint, chopped
  • ½ tsp rosemary, chopped, fresh
  • 5 lbs leg of lamb
  • 1 tsp olive oil
  • ½ cup mint leaves, loosely packed
  • 2 Tbs olive oil
  • 1 Tbs white wine vinegar
  • 1 Tbs water
  • 1 garlic clove, chopped
  • ¾ tsp sugar substitute
  • ¾ tsp salt and pepper


  1. Pre-heat oven to 450° F.
  2. Using a sharp knife, make slits 1 inch (2.5 cm) deep all over the lamb. Insert the garlic. In a small bowl, combine the mint and rosemary.
  3. Rub the lamb with the olive oil and the herb mixture.
  4. Place the lamb on a rack in a roasting pan and roast for 30 minutes. Reduce the heat to 350° F and continue to roast until an instant meat thermometer placed in the thickest part of the meat, away from the bone, registers 135°F for rare or 140°F, about another 45 minutes.

To make sweet mint sauce:

  1. In a food processor or blender, place the mint, oil, vinegar, water, garlic (large clove, chopped) and sugar substitute.
  2. Process until smooth. Add the pepper and salt.
  3. Set aside until ready to serve.

To serve, slice thin slices of lamb and top each serving with 2 teaspoons (10 ml) of the mint sauce.

Nutrition Information

Per 4-ounce serving: 253 calories (47% calories from fat), 32 g protein, 13 g total fat (3.6 g saturated fat), 1 g carbohydrate, 0 dietary fiber, 184 mg potassium, 108 mg sodium

Diabetic exchangs: 4 lean protein



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