Roasted Crown Roast Of Lamb With Green Peppercorn Sauce

Recipe Ingredients

4 lbs	1816g / 64oz	Crown roast of baby lamb - (16 chops) - bones frenched
2 lbs	908g / 32oz	Garlic cloves - slivered (large)
1 tablespoon	15ml	Minced fresh rosemary
		Freshly-ground black pepper - to taste
1/4 teaspoon	1.3ml	Kosher salt
		Butter-flavored refrigerated cooking spray - as needed
1		Shallot - minced
1/2 cup	118ml	Dry red wine
1/2 cup	118ml	Low-sodium canned beef broth
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Green peppercorns - crushed with
		Side of knife
		Rice Pilaf With Currants, Almonds, Mint - (see recipe)

Recipe Instructions

Preheat oven to 450 degrees.

Remove all fat from roast. Place aluminum foil on the bone ends to prevent burning. Sliver the garlic. With a sharp knife make small slits in the meat and place a sliver in each slit. Pat the rosemary onto the meat. Grind pepper and combine with the salt. Press into the meat.

Place a meat thermometer into the thickest part of the lamb roast. Roast for 20 to 25 minutes, until the thermometer reads 130 to 135 degrees for medium-rare. Transfer to a platter and let stand, loosely covered with aluminum foil for 15 minutes.

While the lamb is roasting, make the sauce. Lightly coat a nonstick pot with cooking spray. Saute the shallot for 3 minutes until wilted. Add the wine, broth, mustard, and crushed peppercorns. Bring to a boil and reduce by half. Transfer sauce to a small serving dish. Keep warm.

To serve, fill the crown roast with the rice. Carve at the table, slicing the roast into chops between the bones. Place 1 teaspoon sauce on each chop. Serve immediately.

This recipe yields 6 servings.

Exchanges Per Serving (lamb and sauce only): 4 Lean Protein.

Nutrition Facts: 245 calories (50% calories from fat), 27 g protein, 13 g total fat (4.7 g saturated fat), 1 g carbohydrates, 0 dietary fiber, 87 mg cholesterol, 188 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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