Recipes: An Elegant Easter Meal

the recipes

april 2000

An Elegant Easter 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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