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Roasted LambIngredients:
Preparation:This is an adaptation of a recipe that I used to make when I worked as a chef in a French restaurant. In the morning or night before marinate a leg or any cut of lamb in pepper, crushed garlic, a few teaspoons of oregano or italian seasoning and about 1/3 cup olive oil. Turn it over a few times while it is marinating. Smaller cuts do best in zip-loc bags. Roast the lamb at 375 until med rare. In the meantime, make some garlic butter and refrigerate it. When the lamb is cooled, cut into (large) bite-sized chunks. Saute them in a pan that has been heated with olive oil. Add the butter a bit at a time until a nice creamy sauce has developed. If you are past induction, add a few tablespoons of tomato paste at the very end. For a party serve it over rice for your non low-carb friends, but it is great all by itself with a green salad. Submitted By: Laura |
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