HERBED LEG OF LAMB
An aromatic lamb dish that is just right for Sunday lunch.
Serves 6
INGREDIENTS:
- 3 pound leg lamb, boned weight
- 10 cloves garlic, minced
- 1 tsp. each thyme and rosemary
- 1 tbsp. lemon juice, freshly squeezed
- 1 tbsp. olive oil
- 2 tbsp. butter
- ½ cup red wine, dry
DIRECTIONS:
1. Pre-heat the oven to 450°F.
2. Trim the leg of lamb and with a sharp knife, slash the fatty side of the meat.
3. Mix the garlic, thyme, rosemary, lemon juice and olive oil together in a small bowl to form a paste.
4. Rub this mixture into the leg well.
5. Tie up the lamb if necessary with twine to make a good shape and place in a roasting pan.
6. Place in the hot oven and roast for 20 minutes at the high temperature.
7. Reduce the heat to 325°F and continue to roast the meat for about 50 minutes until the desired stage of doneness.
8. Remove the meat from the oven and cover with foil. Rest for 10 minutes.
9. Add the wine to the pan and deglaze it by scrapping off the drippings from the meat.
10. Add the butter to the pan and reduce by about half over a high heat.
11. Remove the twine from the meat if used and serve with the sauce.
Nutritional Facts per portion: Calories 600, Fat 44.4g, Carbohydrate 2.2g, Dietary Fiber 0g, Net Carbs 2.2g, Protein 40.5g.
LAMB CUTLETS WITH CAULIFLOWER AND BROCCOLI
Broiled lamb cutlets with steamed vegetables for a quickly prepared midweek dinner!
Serves 4
INGREDIENTS:
- 8 lamb cutlets
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 4 tsp. Worcestershire sauce
- 2 tsp. tarragon vinegar
- 1 tsp. onion powder
- 1 tsp. French mustard
- ½ cup water
- Salt and freshly ground black pepper
- 2 tbsp. olive oil
- 1 tbsp. parsley, chopped
- 1 tbsp. chives, chopped
- 2 tsp. slivered almonds, toasted
DIRECTIONS:
- Cook the broccoli and cauliflower as you wish.
- Mix together the sauce, vinegar, onion powder, mustard and water.
- Season to taste.
- Rub the sauce mixture u=into the chops and baste with a little olive oil.
- Broil under a preheated broiler until cooked to your preference.
- Turn half way through the cooking time; baste with any sauce that may drip into the pan.
- Serve with the vegetables and garnish with the chopped herbs and the toasted almonds.
Nutritional Facts per portion: Calories 433, Fat 18.8g, Carbohydrate 7.4g, Dietary Fiber 2.6g, Net Carbs 4.8g, Protein 53.4g.
KETO LAMB WITH ROSEMARY
Lamb chops with a creamy mixture of vegetables to tempt your taste buds!
Serves 4
INGREDIENTS:
- 1 pound lamb, boned and finely chopped
- 2 tbsp. butter
- 4 tbsp. heavy cream
- ½ cup olive oil
- 4 tbsp. frozen peas
- 1 medium onion, chopped
- ½ cup red bell pepper, chopped
- 1 medium carrot, grated
- 1 lamb broth cube
- Pinch dried rosemary
- Salt and pepper
DIRECTIONS:
- Heat the oil in a skillet and gently fry together the lamb, bell pepper, onion, crumbled broth cube and the oil.
- Cook the carrot and peas until soft in a little water. Drain and add to the lamb mixture.
- Add the butter and the cream and heat through. Do not boil.
- Season to taste and serve.
Nutritional Facts per portion: Calories 560, Fat 45.0g, Carbohydrate 6.7g, Dietary Fiber 1.8g, Net Carbs 4.9g, Protein 33.4g.
LAMB WITH A CAJUN TWIST
Delicious spices from the south blend deliciously with these lamb cutlets. Serve with tasty coleslaw for a well-rounded keto meal.
Serves 4
INGREDIENTS:
- 8 lamb cutlets
- 2 tbsp. French Dijon mustard
- 2 tbsp. thick plain yogurt
- 1 tbsp. white wine vinegar
- 1 green bell pepper, finely sliced
- 5 cups Savoy cabbage, shredded finely
- 2 green onions, finely sliced
- 1 tsp. caraway seeds, toasted
- ¼ cup fresh dill
- 2 tsp. Cajun spice mix
- Olive oil
DIRECTIONS:
- Make the coleslaw by mixing together, in a small bowl, the mustard, yogurt, and vinegar.
- Place the cabbage, pepper, onions, chopped dill and caraway seeds in a large salad bowl and toss together with the mustard mixture.
- Refrigerate until serving.
- Rub the chops with 2 tsp. of olive oil and the Cajun spice.
- Fry the chops in some oil in a hot skillet until cooked to your liking.
- Serve with the coleslaw.
Nutritional Facts per portion: Calories 407, Fat 16.0g, Carbohydrate 10.3g, Dietary Fiber 3.9g, Net Carbs 6.4g, Protein 52.0g.
SPICED LAMB KEBABS
Ground lamb with a spicy flavor which gives the warmth of the Mediterranean!
Serves 4
INGREDIENTS:
- 1 pound lamb, ground
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 fresh egg
- 6 tbsp. coconut oil
- ½ tsp. each of ground cumin, clove, cinnamon, black pepper, chili powder and nutmeg
- 1 tbsp. salt
- 2 tbsp. coconut flour
- 1 jalapeño pepper, finely chopped and seeded
DIRECTIONS:
- In a large bowl mix together all of the ingredients, except the coconut oil. Refrigerate overnight,
- Form the meat into 8 sausage shapes and press onto 4 metal skewers.
- Melt the coconut oil and brush the meat before placing on a hot grill.
- Turn often and brush with more oil as needed.
- 8 – 10 minutes should be sufficient for them to cook and brown. Serve while hot.
Nutritional Facts per portion: Calories 430, Fat 30.2g, Carbohydrate 4.9g, Dietary Fiber 1.8g, Net Carbs 3.1g, Protein 34.1g.
THAI GREEN CURRY
Eastern flavors with pork, coconut and lime. A quick dinner tasty enough to serve to your guests!
Serves 4
INGREDIENTS:
- 1½ ounces shallot, finely chopped
- ¼ cup vegetable oil
- 16 ounces fresh pork, diced
- 1 tsp. fresh ginger, grated
- 2 tsp. Thai green curry paste
- 14½ ounces chicken broth
- 13½ ounces full cream coconut milk
- Salt to taste
- 2 green onions, sliced diagonally
- ½ cup fresh basil, shredded
- 1 tbsp. freshly squeezed lime juice
DIRECTIONS:
- Heat the oil in a large skillet or wok over a high heat.
- Add the shallots and pork and stir fry until brown and nearly cooked.
- Turn down the heat and add the ginger and curry paste. Stir to make sure the meat is evenly coated.
- Add the broth, coconut milk and salt to taste.
- Bring to the boil and reduce by a half, about 15 minutes.
- Stir in the green onions, basil and lime juice.
- Serve in individual bowls.
Nutritional Facts per portion: Calories 555, Fat 42.9g, Carbohydrate 9.8g, Dietary Fiber 3.2g, Net Carbs 6.6g, Protein 34.8g.
SAUSAGE AND BELL PEPPERS
Sausage with an Italian flavor- the children will surely be asking for more!
Serves 4
INGREDIENTS:
- 1¼ pounds Italian sausages
- 2 tbsp. olive oil
- 1 large green bell pepper, chunked
- 1 large red pepper, thickly sliced
- 6 ounce onion, chopped
- 2 cloves garlic, finely chopped
- ¾ cup tomato spaghetti sauce
- 5 ounces mozzarella cheese, grated
DIRECTIONS:
- Brown the sausages in a skillet over a medium heat.
- When the sausages are partially cooked add in the peppers, onion and garlic.
- Continue to cook until the sausages are done and the vegetables are still crisp.
- Take the sausages out of the skillet and slice into chunky bite sized pieces. Return to the pan.
- Stir in the spaghetti sauce and cover.
- Simmer for 5 – 8 minutes until all is piping hot.
- Sprinkle with the cheese and serve.
Nutritional Facts per portion: Calories 743, Fat 60.0g, Carbohydrate 18.0g, Dietary Fiber 3.8g, Net Carbs 14.2g, Protein 31.6g.
SAUSAGE STIR FRY WITH CRISP CABBAGE
This recipe could not be easier – it is colorful and it tastes superb!
Serves 4
INGREDIENTS:
- 12 ounce pure meat pork sausage
- 4 ounces onion, sliced
- 4 cups green cabbage, coarsely chopped
- 1 large red bell pepper, chopped
- Salt and pepper
- 2 tbsp. bacon fat
DIRECTIONS:
- Skin the sausage and fry in a large skillet, breaking the meat up as it cooks.
- As the sausage is browning add the onion and allow to cook until soft and translucent.
- Add the bacon fat, bell pepper and seasoning.
- Sauté for a short while longer.
- Add the cabbage and stir fry until it just begins to soften but still retains some crispness.
- Season to taste and serve.
Nutritional Facts per portion: Calories 360, Fat 30.4g, Carbohydrate 9.1g, Dietary Fiber 3.2g, Net Carbs 5.9g, Protein 10.7g.
BEEF STEAK AND MUSHROOMS
This steak is delicious and it just takes a few moments to make. Use a stronger cheese if you wish and leave the steaks whole for a bigger portion!
Serves 4
INGREDIENTS:
- 4 x 6 ounce beef steaks
- 1 cup onion, sliced
- 2 green bell peppers, sliced
- 8 ounces mushrooms, sliced
- ¼ cup olive oil
- Butter to fry with
- 2 ounce mild white cheese, sliced
- Salt and pepper
DIRECTIONS:
- Season and grill the steaks as you would like them.
- Cut into bite sized pieces and place in a heatproof dish.
- Sauté the onion, mushrooms and pepper in a little butter and the olive oil until caramelized.
- Season to taste and spoon over the steak.
- Layer the cheese slices on top and melt under a broiler until brown and bubbly.
Nutritional Facts per portion: Calories 541, Fat 30.2g, Carbohydrate 8.2g, Dietary Fiber 2.4g, Net Carbs 5.8g, Protein 57.8g.
BEEFY LOAF WITH HERBED VEGETABLES
This ideal for a family lunch or dinner and tastes just like the one Mom used to make!
Serves 6
INGREDIENTS:
- 1½ pounds ground beef
- 6 eggs
- 1 cup onion, finely chopped
- ½ cup tomato, finely chopped
- 1 cup mushrooms, finely chopped
- 1 cup red bell pepper, finely chopped
- ¼ cup Worcestershire sauce
- 2 tbsp. mixed dried herbs
- 1 tbsp. sweet paprika
- Onion salt and pepper to taste
- 3 tbsp. olive oil
- 3 tbsp. chopped chives
- 3 tbsp. chopped parsley
DIRECTIONS:
- Pre-heat the oven to 375°F.
- Mix together the beef, eggs, Worcestershire sauce, herbs and paprika.
- Sprinkle with onion salt and pepper to taste.
- Mold into a loaf shape and wrap in foil.
- Bake in the oven for about 40 minutes or until cooked through.
- Sauté the vegetables in the olive oil and when cooked sprinkle with the chopped parsley and chives.
- Remove the meat loaf from the oven and leave to rest for 10 minutes.
- Slice and serve covered with the vegetables.
Nutritional Facts per portion: Calories 368, Fat 18.8g, Carbohydrate 7.3g, Dietary Fiber 1.8g, Net Carbs 5.5g, Protein 41.1g.
