Roast Lamb - kidney friendly

Roast Lamb

Recipe submitted by DaVita dietitian Julianna RD, CSR, CDE from New York.
Portions: 10
Serving size: 4 ounces

Ingredients

1 boneless leg of lamb, well trimmed, rolled and tied (about 4 to 4-1/2 pounds)
2 tablespoons oregano leaves, dried and crushed
1/4 cup fresh rosemary leaves, chopped
2 garlic cloves, minced or crushed
1 teaspoon salt
pepper to taste
4 tablespoons butter or margarine, room temperature, divided use
juice of 1 lemon
1 cup water

Preparation

Preheat oven to 325° F.
Wash and lightly trim the fat from the lamb and set aside in a roasting pan.
Blend the oregano, rosemary, garlic, salt and pepper and half the soft butter or margarine together in a small bowl.
Make slits into the leg of lamb with a sharp knife and stuff the herb and butter mixture into the slits.
Spread the remaining herb and butter mixture over the lamb.
Mix lemon juice with remaining butter and pour over lamb.
Cover and bake 30 minutes for each pound.
After an hour, remove the lid, add the water to the drippings in the pan and baste often until the meat is well browned and tender.
Uncover during the last half hour of cooking for a crisp skin.

Nutrients per serving

Calories: 318
Protein: 30 g
Carbohydrates: 0 g
Fat: 22 g
Cholesterol: 118 mg
Sodium: 326 mg (114 mg, if prepared without salt)
Potassium: 394 mg
Phosphorus: 228 mg
Calcium: 32 mg
Fiber: 0.5 g
Renal and renal diabetic food choices
4 meat

Helpful hints
For a lower protein diet reduce portion to match your meal plan or check with the dietitian to determine portion size.
Use this guide for cooking times: medium rare, 145° F internal temperature, 20 to 30 minutes per pound; medium, 160° F internal temperature, 30 to 35 minutes per pound; well done, 170° F internal temperature, 35 to 40 minutes per pound.

http://www.davita.com/recipes/beef,-lamb-and-pork/roast-lamb/r/5454