Carb Grams Per Serving: 28
Ingredients
1 large onion, sliced
1 2 - pound boneless lamb leg roast
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon dry mustard
1/2 cup chicken broth
1/4 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2 cloves garlic, minced
4 large whole wheat pita bread rounds, halved crosswise
8 lettuce leaves
1 recipe Yogurt Sauce
1 small tomato, seeded and chopped
Directions
Place onion in a 3 1/2- or 4-quart slow cooker. Trim fat from roast. In a small bowl combine lemon-pepper seasoning and dry mustard. Sprinkle mixture evenly over the roast; rub in lightly with your fingers. Place roast in cooker. In a small bowl combine broth, lemon peel, lemon juice, rosemary, and garlic. Pour over all in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from cooker. Using two forks, shred meat; discard fat. Place meat in a medium bowl. Using a slotted spoon, remove onion from cooker and stir into meat mixture. Discard cooking liquid in cooker.
To serve, open pita bread halves to form pockets. Place a lettuce leaf in each pita half. Spoon meat into pita halves. Top meat with Yogurt Sauce and chopped tomato.
Yogurt Sauce
Ingredients
1/2 cup plain low-fat yogurt
1/4 cup chopped and seeded cucumber
1/2 teaspoon lemon-pepper seasoning
Directions
In a small bowl stir together yogurt, cucumber, and lemon-pepper seasoning. Makes about 1/2 cup.
Nutrition Facts Per Serving:
Servings Per Recipe: 8, Riboflavin: (mg) 0, Niacin: (mg) 9, Pyridoxine (Vit. B6): (mg) 0, Folate: (µg) 60, vit. A: (IU) 1846, vit. C: (mg) 9, Thiamin: (mg) 0, sugar: (g) 3, fiber: (g) 4, Monosaturated fat: (g) 3, Polyunsaturated fat: (g) 1, chol.: (mg) 76, sat. fat: (g) 2, carb.: (g) 28, sodium: (mg) 515, Fat, total: (g) 7, Potassium: (mg) 554, cal.: (kcal) 293, Trans fatty acid: (g) 0, pro.: (g) 29, Cobalamin (Vit. B12): (µg) 3, calcium: (mg) 61, iron: (mg) 4,
Diabetic Exchanges
Carb Choice (d.e): 2, Lean Meat (d.e): 3.5, Starch (d.e): 1.5, Vegetables (d.e): 1
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