Procedure:
Place your leg of lamb in a pan large enough to hold it.
Combine the wine, 1/2 cup of the olive oil, 3 cloves of the garlic, and the lemon juice, rosemary, and oregano. Pour this marinade over the lamb, and let the lamb sit in it for at least 5 to 6 hours, turning it from time to time.
When the time comes to cook your lamb, preheat the oven to 425°F. Remove the meat from the marinade and place it on a rack in a roasting pan. Leave the rosemary needles and bits of oregano clinging to it.
Combine the remaining olive oil and cloves of garlic, and spoon this mixture over the lamb, coating the whole leg. Position the leg with the fat side up and insert a meat thermometer deep into the center of the thickest part of the meat, but don’t let it touch the bone.
When the oven is up to temperature, put your roast in and set the timer for 10 minutes. After 10 minutes, turn the oven down to 350°F, and roast for about 30 minutes per pound of meat, or until the meat thermometer registers 170° to 180°F.
Remove the lamb from the oven, and let it sit for 15 to 20 minutes before carving.
Yield: 3 servings per pound, each with no carbohydrates or fiber to speak of, and about 21 grams of protein. (This sounds low, I know, but remember: Part of that weight is bone.) --
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Lamb Gravy Ingredients:
Drippings from Mediterranean Leg of Lamb 1 cup chicken broth 3/4 teaspoon guar or xanthan Salt and pepper to taste Procedure:
Skim the fat off of the drippings from the roast. (Fat will ruin the texture of your gravy.)
Pour 1/2 cup of the chicken broth into the roasting pan with the skimmed drippings, and stir it around, scraping up the yummy browned bits from the rack and the bottom of the pan.
When most of the stuck-on stuff is dissolved into the broth, put the roasting pan over medium-high heat.
Put the rest of the chicken broth in a blender with the guar or xanthan, and run the blender for a few seconds to dissolve all of the thickener.
Pour the thickened broth into the roasting pan, and stir until all the gravy is thickened.
(If it gets too thick, add a little more chicken broth; if it’s not quite thick enough, let it simmer for a few minutes to cook down.)
Salt and pepper the gravy to taste, and serve with the leg of lamb.
Yield: The only carbohydrates in this gravy will be some fiber from the guar or xanthan, plus maybe 1 gram per serving from the herbs and wine.
The easiest way to skim drippings is to pour them into a large, heavy, zipper-lock bag. Seal the bag, and tip it so one corner points down over the roasting pan. Let it hang this way for a minute or so, until you see the fat float to the top and the good, flavorful, dark-colored pan juices at the bottom.
Snip a tiny triangle off the bottom corner of the bag and let the juices run out. Grab the corner of the bag to stop the flow before the fat runs into the pan, and throw the bag and the grease away. --
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Kolokythia Krokettes These are rapidly becoming one of our favorite side dishes. They're Greek, and very, very tasty. A terrific side dish with roast lamb or Greek roasted chicken.
Ingredients:
medium zucchini, grated 1 teaspoon salt or Vege-Sal 3 eggs 1 cup crumbled feta 1 teaspoon dried oregano 1/2 medium onion, finely diced 1/8 teaspoon pepper 3 tablespoons soy powder or rice protein powder Butter Tip:
Save some time preparing the ingredients for this dish by running the zucchini and the onion through a food processor.
Procedure:
Mix the grated zucchini with the salt in a bowl and let it sit for an hour or so. Squeeze out and drain the liquid.
Mix in the eggs, feta, oregano, onion, pepper, and soy powder, and combine well.
Spray a heavy skillet with nonstick cooking spray, add a healthy tablespoon of butter and melt over medium heat. Fry the batter by the tablespoonful, turning once.
Add more butter between batches, as needed and keep the cooked krokettes warm. The trick to these is to let them get quite brown on the bottom before trying to turn them, or they tend to fall apart.
If a few do fall apart, don't sweat it; the pieces will still taste incredible.
Yield: 6 servings, each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams usable carbs and 8 grams of protein. --
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Greek Salad This is a wonderful, filling, fresh-tasting salad we never get tired of.
Ingredients:
large head romaine lettuce 1 cup chopped fresh parsley 1/2 cucumber, sliced 1 green pepper, sliced Greek Lemon Dressing (Recipe below)
1/4 sweet red onion, thinly sliced into rings 12 to 15 Greek olives 2 ripe tomatoes, cut into wedges 4 to 6 ounces feta cheese, crumbled Anchovy fillets packed in olive oil (if desired)
Procedure:
Wash and dry your romaine, and break or cut it into bite-size pieces. Cut up and add the parsley, cucumber and green pepper.
Tip You can do step 1 ahead of time, if you like, which makes this salad very doable on a weeknight.
Just before serving, pour on the Greek dressing, and toss the salad like crazy.
Arrange the onions, olives and tomatoes artistically on top and sprinkle the crumbled feta in the middle.
You can also add the anchovies at this point, if you know that everybody likes them, but I prefer to make them available for those who like them to put on their individual serving.
Yield: 4 servings, each with 16 grams of carbohydrates and 6 grams of fiber, for a total of 10 grams of usable carbs and 11 grams of protein.
Greek Lemon Dressing The use of lemon juice in place of vinegar in salad dressings is distinctively Greek.
Ingredients:
3/4 cup Extra Virgin Olive Oil 1/4 cup lemon juice 2 tbsp. dried oregano, crushed 1 clove garlic, crushed Salt and Pepper Procedure:
Put all ingredients in a container with a tight fitting lid and shake well.
Tip This is best made at least a few hours in advance, but don’t try to double the recipe and keep it around. Lemon juice just doesn’t hold its freshness the way vinegar does.
Yield: 12 servings, each with 1 gram of carbohydrates, a trace of fiber, and a trace of protein. --
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