It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Moroccan Lamb Roast (Gluten Free)

Source: dLife

A tender roasted leg of lamb flavored with coriander and cumin.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	420.9

Total Carbs	1.5 g

Dietary Fiber	0.6 g

Sugars	0.1 g

Total Fat	15.8 g

Saturated Fat	5.2 g

Unsaturated Fat	1.4 g

Potassium	911.3 mg

Protein	63.7 g

Sodium	192.2 mg

Dietary Exchanges 15.8 Fat, 0.1 Vegetables, 0.0 Fruits, 7.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

6.0
6 lb Lamb, leg, whole, lean, raw, choice, 1/4" trim 6.0
6 each medium garlic cloves 2.0
2 tbsp coriander seeds 2.0
2 tbsp fresh lemon peel 1.0
1 tbsp olive oil 1.0
1 tsp cumin seeds 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp black pepper

Directions

Trim fat from meat. Cut several 1/2" wide slits randomly in top and sides of roast. Insert garlic slivers into slits.
In small bowl, mix coriander seeds, lemon peel, olive oil, cumin seeds, salt, and pepper.
Rub surface of meat with spice mixture. If desired, cover and chill for several hours or overnight.
Preheat oven to 325°F.
Insert meat thermometer into center of roast, without touching bone.
Place roast in preheated oven. For medium-rare, roast for 1 3/4 to 2 1/4 hours or until meat thermometer registers 140°F.
Cover with foil and let stand 15 minutes, until temperature on thermometer reaches 145°F.