Butterflied Leg of Lamb
This impressive entree is a lot easier to make than it looks. Once your butcher has butterflied the lamb, all you need to do is prepare a simple coating and pop the whole thing in the oven.
1 1/2 slices 7 Grain Low Carb Sliced Bread *
1 butterflied leg of lamb (about 3 1/2 pounds trimmed, 5 pounds untrimmed)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh rosemary
1/4 cup Dijon mustard
2 cloves garlic, chopped
1/3 cup chopped fresh parsley
1. Heat oven to 200º F. Place bread in oven for 15 minutes, or until dried but not browned. Raise oven temperature to 375ºF. Place bread in a food processor and process into fine crumbs.
2. Rub lamb with salt, pepper and rosemary. Place lamb in a roasting pan and spread mustard over lamb. In a small bowl, combine bread crumbs, garlic and parsley. Gently pat crumb mixture over lamb.
3. Cook 45 minutes, or until internal temperature reaches 135ºF on an instant-read thermometer for medium-rare. Let rest 15 minutes before carving.
An instant-read thermometer is important to accurately judge when the lamb is ready.
Prep time: 10 minutes
Bake/Cook time: 45 minutes
Carbohydrates: 2.5 grams, Net Carbs: 1.5 grams
Fiber: 1 grams, Protein: 43 grams, Fat: 12 grams