This diabetic main course features baked lamb racks encapsulated in a mixture of breadcrumbs, herbs, garlic and pesto, then served with potato and leek. The lamb cutlet racks rely heavily on medicinal herbs to infuse distinctive sweet licorice tastes. Besides enjoying culinary pleasures, diabetics can also reap the benefits from the medicinal herbs used in this entrée dish.
Culinary and medicinal herbs, such as rosemary, thymes, parsley and garlic helps to improve glucose control or insulin activity which are good for diabetes in natural ways. Besides rich in antioxidant phytochemicals and impart flavor to virtually any dish, these medicinal herbs play a role in the prevention and management of some chronic diseases. Leek also beneficial to diabetics attributed to its S-methyl cysteine sulfoxide content which helps to lower blood sugars.
Preparation time 25 minutes
Cooking time 55 minutes
Serves 4
Herb-Crusted Lamb Racks with Kipfler Potatoes and Leek Recipe | Easy Diabetic Main Meal Recipes
Ingredients :
4 x 3 frenched-trimmed lamb cutlet racks (900g)
¼ cup (20g) fresh white breadcrumbs
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh thyme
3 cloves garlic, crushed
3 teaspoons bottled coriander pesto
1kg kipfler potatoes, halved lengthways
vegetable-oil spray
1 teaspoon sea salt
2 medium leeks (700g), trimmed
2 teaspoons low-fat dairy-free spread
¼ cup (60ml) chicken stock
¼ cup (60ml) dry white wine
Method :
- Preheat oven to 200°C/180°C fan-forced.
- Remove excess fat from lamb. Combine breadcrumbs, herbs, garlic and pesto in small bowl. Press breadcrumb mixture onto lamb racks, cover; refrigerate until required.
- Place potato in large shallow baking dish; spray with oil, sprinkle with salt. Roast, uncovered, 20 minutes.
- Place lamb on top of potato; roast, uncovered, 10 minutes. Reduce oven temperature to 150°C/130°C fan-forced; cook further 20 minutes or until potato is tender and lamb is cooked as desired.
- Meanwhile, cut leeks into 10cm lengths; slice thinly lengthways. Melt spread in large frying pan; cook leek, stirring, until leek softens. Stir in stock and wine; bring to a boil. Simmer, uncovered, until liquid reduces by half.
- Stand lamb 5 minutes before cutting racks into cutlets; serve cutlets with potato and leek.
Serving suggestion :
Mesclun with a lemon and rosemary-scented vinaigrette marries beautifully with this main course.
Cooking Tips :
Herbed breadcrumb mixture can be patted onto racks the day before serving. Cover and refrigerate overnight.
Nutritional facts per serving :
1829kJ (437 cal); 13.7g total fat (5.6g saturated fat); 40.1g carbohydrate; 7.9g fiber; high GI
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