* Exported from MasterCook *

SICILIAN LEG OF LAMB

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : 0-5G Low Carb Meat Lamb Roast


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lb leg of lamb -- 3k
1 lg garlic clove -- thinly sliced
2 tsp tomato paste
1 1/2 tsp dried oregano
1 tsp olive oil
1 garlic clove -- crushed
1/2 tsp freshly ground black pepper
1/2 cup low-sodium chicken broth
4 fl oz dry white wine -- (1/2 cup)
2 cups canned tomatoes
12 lg pitted black olives -- sliced
3 anchovy fillets -- minced
2 tbsp minced fresh flat-leaf parsley

With thin-bladed sharp knife, pierce lamb all over, making 1" deep cuts about 1 1/2" apart. With fingertips, spread each cut open and stuff with 1 garlic slice; seal cuts by smoothing with fingertips.
In small bowl, combine tomato paste, oregano, oil, crushed garlic and pepper. Spread all but 2 tsp tomato paste mixture over lamb; cover remaining mixture. Place lamb into large sealable plastic bag; seal bag, squeezing out air. Refrigerate lamb and tomato paste mixture overnight.
Preheat oven to 450o F. Spray large flameproof roasting pan with nonstick cooking spray.
Place lamb into prepared roasting pan; reduce oven temperature to 325o F. Roast lamb 2-2 1/2 hours, until cooked through and meat thermometer inserted into center of lamb, not touching bone, registers 165o F for medium-rare; 175o F for well done. Transfer lamb to cutting board; cover to keep warm.
To prepare sauce, add broth and wine to roasting pan; cook over medium heat,scraping up browned bits from bottom of pan, 5 minutes, until heated through and well combined. Let liquid stand 15-20 minutes, until fat accumulates on top; with paper towels or large spoon, remove fat.
Transfer liquid to medium saucepan; stir in tomatoes, olives, anchovies, parsley and reserved tomato paste mixture. Bring mixture to a boil; cook 5 minutes, until mixture is slightly reduced in volume.
Slice lamb; arrange 3 lbs 6 oz lamb on serving platter. Top with sauce.




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Per Serving (excluding unknown items): 326 Calories; 24g Fat (66.4% calories from fat); 25g Protein; 2g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 183mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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