Lemon-Herb Leg of Lamb Meal Suitable For Diabetics and Others

This menu features a lemon-herb leg of lamb prepared with fresh lemon juice and delicious spices such as rosemary, oregano, and thyme. Just imagine the aroma coming from your oven! We've gone back to our vintage recipes and pulled out an old-fashion recipe for lacy potato fritters for this meal. We know diabetics have to be cautious about potatoes but this fritter recipe contains two eggs which suppy protein to counteract some of the starchy carbs in the potatoes. Serve with our creamy lettuce salad, where boiled eggs also add to the protein count in this meal. Finish off your meal with a dessert of delicious and lite assorted mini-cheesecakes that are diabetic friendly and they are delicious for anyone. No need for a diabetic dessert and a regular dessert.


2 tsp fresh lemon juice
1 1/2 tsp grated lemon peel
1 tsp garlic salt
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary, crushed
1 tsp ground mustard
1 boneless leg of lamb, approx 4 lb, rolled and tied

In a small bowl, combine the first 7 ingredients. Rub over the lamb. Cover and refrigerate overnight. Next day, place lamb on the rack of a shallow roasting pan. Bake, uncovered, for 1 3/4 to 2 1/4 hours. For medium rare, a meat thermometer should read 145 degrees, medium 160 degrees, well-done 170 degrees. Let stand 15 minutes before slicing.


2 eggs
1 clove garlic, minced
1 tbsp soy sauce
1 tbsp sesame seeds
1 tbsp flour
1 tbsp baking powder
3 Idaho potatoes, peeled
Vegetable oil for frying

In a large mixing bowl, beat eggs, stir in garlic, soy sauce, sesame seeds, flour, baking powder. Grate potatoes coarsely using the large blades of a hand grater or food processor. Squeeze out as much liquid as possible from potatoes; stir in egg batter. Heat about two inches of oil to 325 degrees in an electric fry pan or deep fryer. Drop a forkful of potato mixture into hot oil. Mixture should spread to make a lacy effect. Brown quickly on one side; turn with fork and brown other side. Drain on paper towels. Repeat with remaining mixture. Makes about three dozen fritters.


3 hard-boiled eggs
1 lb pkg ready-to-serve salad
1 medium tomato, diced
1/4 cup diced red onion


3/4 cup light mayonnaise
3 1/2 tbsp milk
2 tbsp Splenda
2 tbsp cider vinegar

Dice two of the boiled eggs, cut the third into wedges and reserve it for garnish. In a salad bowl, combine the salad greens, tomato, onion, and diced eggs. In a jar with a tight fitting lid, combine the dressing ingredients. Shake the jar until dressing is well blended. Pour over the salad and toss to coat. Garnish with the egg wedges. Serve immediately.


1 pkg of 6 mini graham cracker pie shells
1 (1 oz) pkg instant sugar-free fat-free cheesecake pudding mix
6 tbsp no-sugar-added cherry pie filling
6 tbsp no-sugar-added blueberry pie filling
6 tbsp sugar-free whipped topping, optional

Prepare pudding mix according to package directions. Fill mini pie shells about 2/3 full (this will leave some pudding left over). Top pudding with 2 tablespoons of pie filling per pie alternating between the two pie fillings. Refrigerate until serving time. Top with a tablespoon of whipped topping if desired.

Note: For added garnish and crunch, a sprinkle of toasted almonds scattered over the whipped topping adds a nice touch.

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About The Author, Linda Carol Wilson
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com or visit her vintage recipe blog at http://grandmasvintagerecipes.blogspot.com