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

Slow Roasted Lamb with Chickpeas

Source: dLife

A spiced leg of lamb served with chickpeas and vegetables.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	779.4

Total Carbs	33.6 g

Dietary Fiber	7.8 g

Sugars	9.9 g

Total Fat	45.3 g

Saturated Fat	16.9 g

Unsaturated Fat	3.7 g

Potassium	1074.9 mg

Protein	54.8 g

Sodium	255.4 mg

Dietary Exchanges 45.3 Fat, 2.1 Vegetables, 0.0 Fruits, 6.8 Meat, 0.0 Other Carbs, 1.2 Starch, 0.2 Lean 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

Directions

Preheat oven to 350 degrees F. Combine the garlic, cumin, oil, and lemon juice in a bowl, season it with the pepper, and then rub the mixture over the lamb.
Transfer the lamb to a large, nonstick baking pan and brown the lamb on all sides over medium heat. Remove the lamb from the pan and set aside.
Add the onions to the hot pan and fry for 4 to 5 minutes, or until the onions are soft and translucent. Add the stock, tomato paste, tomatoes, cinnamon, cloves, and honey and combine by mixing well. Return the lamb to the pan and spoon over the sauce.
Cover the pan with a lid, or well fitting foil and roast in the over for 2 1/2 to 3 hours. Once cooked, remove the lamb, set it aside to keep warm, and then return the pan to the stovetop and heat the chickpeas.
To serve, slice the lamb and serve with the chickpea tomato sauce spooned on top.