Saturday, April 7, 2012

Diabetic Friendly Ham and Lamb Easter Recipes

I thought I would pass along of diabetic friendly Easter recipes for everyone. They are from the the Diabetic Gourmet web site, the link is at the end of the post. Enjoy and Happy Easter everyone!

Apricot-Glazed Ham


    5 pound fully cooked whole boneless ham
    1/3 cup firmly packed brown sugar
    1 tablespoon cornstarch
    1/2 teaspoon nutmeg
    1/4 teaspoon cloves
    2/3 cup apricot nectar
    2 tablespoons lemon juice


    *Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)
    *For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.
    *Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze.

Nutritional Information (Per Serving)
Calories:    208
Protein:    25 g
Sodium:     1572 mg
Cholesterol:    64 mg
Fat:     9 g
Saturated Fat:     3 g
Dietary Fiber:    0 g
Carbohydrates:     6 g

Herb-Crusted Rack of Lamb


    4 cloves garlic, minced
    1/2 cup chopped fresh rosemary leaves
    1/4 cup chopped fresh mint leaves
    salt to taste
    freshly ground black pepper
    1 rack of New Zealand lamb, fully French trimmed
    1/2 cup chopped fresh parsley leaves
    1 cup plain bread crumbs
    1 tablespoon Dijon mustard


    *In a small bowl, mix the garlic, salt, pepper, rosemary and mint together. Rub the mixture over the lamb and refrigerate for an hour or overnight.
    *Meanwhile, combine the bread crumbs and parsley in a small bowl. Season with salt and pepper and set aside.
    *Spray a roasting pan with nonstick spray and place it in the oven. Preheat the oven to 500ºF.
    *Place the lamb, meat-side down in the hot roasting pan and cook for 10 minutes. Remove the lamb from the oven and reduce the heat to 400ºF.
    *Turn the lamb meat-side up and brush the meat with the mustard. Spread the crumb mixture over the mustard and press it onto the meat. Return to the oven and cook for 10 minutes more to brown the bread crumbs.
    *Let the meat rest for 5 minutes. Carve the racks into chops and serve.

Nutritional Information (Per Serving)
Calories:    341
Protein:    35 g
Sodium:     302 mg
Cholesterol:    189 mg
Fat:     12 g
Saturated Fat:     1 g
Dietary Fiber:     0.5 g
Carbohydrates:     23 g

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