An Elegant Ostara Meal  Roasted Crown Roast of Lamb with Green Peppercorn Sauce (makes 6 servings)
| 16-chop | crown roast of baby lamb, about 4 pounds (1920 g), bones Frenched | | 2 | large cloves garlic, slivered | | 1 | tablespoon (15 ml) minced fresh rosemary | | freshly ground pepper | | 1/4 | teaspoon (1.25 ml) kosher salt | | butter-flavored refrigerated cooking spray | | 1 | shallot, minced | | 1/2 | cup (120 ml) dry red wine | | 1/2 | cup (120 ml) low-sodium canned beef broth | | 1 | teaspoon (5 ml) Dijon mustard | | 1 | teaspoon (5 ml) green peppercorns, crushed with side of knife | | Rice Pilaf with Currants, Almonds, and Mint (recipe follows) | - Preheat oven to 450°F (230°C), Gas Mark 8.
- 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 meet 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°F 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. Sauté 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 (5 ml) sauce on each chop. Serve immediately.
| Per serving (lamb and sauce only): | 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 | | Diabetic exchanges: | 4 lean protein |
Rice Pilaf with Currants, Almonds, and Mint (makes 6 servings)
| butter-flavored refrigerated cooking spray | | 1/2 | teaspoon (2.5 ml) ground cumin | | 1/2 | tablespoon (7.5 ml) ground cinnamon | | 1 | bay leaf | | 6 | ounces (120 g) finely chopped onion | | 1 1/2 | cups (225 g) raw white rice | | 3 | cups (720 ml) water | | 1/4 | teaspoon (1.25ml) kosher salt | | 1 | tablespoon (15 g) currants | | 1 | tablespoon (15 g) slivered almonds, toasted | | 1/4 | cup (28 g) chopped fresh mint | - Lightly coat a nonstick covered pot with cooking spray. Add the cumin, cinnamon, and bay leaf and stir until the mixture is fragrant. Add the onion and cook, stirring for 2 minutes. Add the rice and stir to coat. Stir in the water, salt and currants. Bring to a simmer, cover and cook for 20 minutes until all the liquid is absorbed.
- Just before serving, remove bay leaf and stir in almonds and mint. Fill center cavity of crown roast of lamb with rice mixture or place in a serving bowl. Serve immediately.
| Per serving: | 194 calories (5% calories from fat), 4 g protein, 1 g total fat (0.2 g saturated fat), 42 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 84 mg sodium | | Diabetic exchanges: | 3 carbohydrate (2 1/2 bread/starch, 1 vegetable) |
Roasted Asparagus with Balsamic Vinegar (makes 6 servings)
| 2 | pounds (960 g) fresh asparagus, tough ends removed, peeled if thick | | 1 | teaspoon (5 ml) olive oil | | 1 1/2 | tablespoons (22.5 ml) balsamic vinegar | - Preheat oven to 450°F (230°C), Gas Mark 8.
- Place the asparagus in a baking pan and drizzle with oil. Toss to coat. Roast, shaking the pan every 3 minutes, until tender and lightly browned.
- Remove from the oven and drizzle with vinegar, toss to coat the asparagus. Serve immediately.
| Per serving: | 46 calories (15% calories from fat), 3 g protein, 1 g total fat (0.1 g saturated fat), 7 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 1 mg sodium | | Diabetic exchanges: | 1/2 carbohydrate (1 1/2 vegetable) |
Grilled Pineapple with Raspberry Puree (makes 8 servings)
| 1 | large fresh pineapple | | 1 | cup (124 g) fresh raspberries | - Light a grill or preheat broiler.
- Cut pineapple lengthwise through the leaves into 8 wedges. Remove the tough core. Grill or broil the pineapple until just charred, 2 minutes on each side.
- Puree the raspberries in a food processor or blender until smooth. Drizzle about 1 tablespoon (15 ml) of the puree into a decorative pattern on each of 8 large dessert plates. Top with pineapple wedge and serve at once.
| Per serving: | 51 calories (7% calories from fat), 1 g protein, 1 g total fat (0 saturated fat), 13 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 1 mg sodium | | Diabetic exchanges: | 1 carbohydrate (fruit) | |
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