Meat is core of a low carbohydrate diet, and I generally recommend lean proteins like chicken and fish, but on occasion, we all need to indulge. One of my favorite meats is lamb, and I wanted to share this simple recipe with you today.
Simple Lamb Roast with Sauteed Haricots Vert
Lamb
Leg of lamb - preferably boneless
1 head of garlic - each clove sliced in half, lengthwise
rosemary sprig or two - coarsely chopped
salt and pepper
3 tablespoons of olive oil
Haricots Vert
36 ounces haricots vert (approximately 5-6 cups)
3 cloves garlic - thinly sliced
4 tablespoons of butter
salt and pepper
Lamb
Preheat oven to 425. Season the meat with salt and pepper. Take a sharp knife and pierce the meat at intervals -large enough to fit a piece of garlic into the holes. Insert garlic cloves into the holes. Place in a baking dish sprinkle with olive oil and rosemary.
The standard boneless leg of lamb will be between 4 to 7 pounds. Cook your meat at 425 for approximately 20 minutes before turning the oven down to 300. Cook for an additional 30-40 minutes. Remove when the thermometer reads 145 degrees for a perfect medium rare. Let the meat rest for 10-15 minutes before slicing.
Haricots Vert
While the meat is resting, heat up butter in a skillet. Add garlic and let it brown. Add the beans and sautée them until you see little bits of browning and the haricots turn a brighter green color. Season with salt and pepper. The beans will be crunchy and delicious.
The Facts
This recipe serves 6-10
416 calories per serving (1/8 of beans and 8 ounces of lamb)*
*please note that the weight is measured before roasting, that probably means about a 6 oz serving
6 grams of net carbohydrates (9 grams carbs less 3 grams fiber)
21 grams of fat
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