Roasted Spring Leg of Lamb with Sweet Mint Sauce  (makes 8 servings)
| 6 | large cloves garlic, thinly sliced | | 2 | tablespoons (8 g) chopped mint | | 1/2 | teaspoon (2 g) chopped fresh rosemary | | 1 | spring leg of lamb about 5 to 5 1/2 pounds (2250 to 2490 g) pounds, fat removed | | 1 | teaspoon (5 ml) olive oil | | 1/2 | cup, about 1/2 ounce (15 g), loosely packed fresh mint leaves | | 2 | tablespoons (30 ml) olive oil | | 1 | tablespoon (15 ml) white wine vinegar | | 1 | tablespoon (15 ml) water | | 1 | large clove garlic, chopped | | 1/8 | teaspoon (0.6 ml) sugar substitute or to taste | | 1/8 | teaspoon (0.6 ml) kosher salt | - Pre heat oven to 450° F. (230° C, Gas Mark 8)).
- 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. Rub the lamb with the olive oil and the herb mixture.
- Place the lamb on a rack in a roasting pan and roast for 30 minutes. Reduce the heat to 350° F(180°C, Gas Mark 4) and continue to roast until an instant meat thermometer placed in the thickest part of the meat, away from the bone, registers 135°F (57°C ) for rare or 140°F (60°C), about another 45 minutes.
- To make sweet mint sauce: In a food processor or blender, place the mint, oil, vinegar, water, garlic, and sugar substitute. Process until smooth. Add the pepper and salt. 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.
| 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 exchanges: | 4 lean protein |
Roasted New Potatoes, Fennel, Garlic and Asparagus (makes 8 servings)
| 2 | pounds (960g) new potatoes, cleaned | | 2 | fennel bulbs, tough outer leaves removed, quartered | | 8 | large cloves garlic, unpeeled | | 1 | teaspoon (5 ml) olive oil | | 1 | pound (480 g) asparagus, tough ends removed | | 2 | teaspoons (8 g) minced fresh rosemary | - Preheat oven to 450° F (230° C., Gas Mark 8).
- Cut potatoes into equal sized pieces. Place potatoes, quartered fennel bulbs and garlic on a baking sheet. Coat with cooking spray and sprinkle with oil. Season with pepper. Bake until the potatoes are almost done about 20 minutes.
- Add the asparagus. Coat with cooking spray and roast another 5 minutes until crisp cooked. Remove and sprinkle with rosemary. Serve immediately.
| Per serving: | 120 calories (5% calories from fat), 5 g protein, 1 g total fat (0.1 g saturated fat), 28 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 947 mg potassium, 31 mg sodium | | Diabetic exchanges: | 2 carbohydrate (1 1/2 bread/starch, 1 1/2 vegetable) |
Pear Pudding (makes 8 servings)
| refrigerated butter-flavored cooking spray | | 1 | cup (240 ml) egg substitute | | 6 | tablespoons (15 g) one-to one sugar substitute | | 2 | teaspoons (10 m) vanilla | | 1/2 | teaspoon (2.5 ml) ground nutmeg | | 1/2 | teaspoon (2.5 ml) ground cinnamon | | 6 | tablespoons (90 g) unbleached all-purpose flour | | 5 | ripe pears, about 2 1/2 pounds (1200 g) total | - Preheat oven to 375°F (190°C, Gas Mark 5). Coat a 2-quart (2 l) oven-proof casserole with cooking spray.
- In a food processor or blender, combine the egg substitute, sugar substitute, vanilla, nutmeg, cinnamon, milk, and flour. Blend until smooth.
- Peel, core, and halve the pears. Cut into thin slices and place in casserole. Pour milk mixture over the pears and bake for about 55 minutes, until the pudding is set. It is done when a knife inserted in the center comes out clean.
- Serve warm in dessert dishes, garnished with fresh mint.
| Per serving: | 162 calories (4% calories from fat), 7 g protein, 1 g total fat (0.2 g saturated fat), 36 g carbohydrates, 3 g dietary fiber, 2 mg cholesterol, 367 mg potassium, 110 mg sodium | | Diabetic servings: | 2 1/2 carbohydrate ( 1/2 bread/starch, 1 1/2 fruit, 1/2 skim milk) | |
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