Butterflied Leg of Lamb
0.8g
Net Carbs
38.0g
Protein
34.5g
Fat
0.4g
Fiber
475
Calories
Ingredients:
- 3 1/2 pounds Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/4" Fat, Choice Grade)
- 1/2 teaspoon Black Pepper
- 1 teaspoon Rosemary
- 1/4 cup Dijon Mustard
- 1/3 cup Parsley
- 1 teaspoon Salt
- 1 teaspoon Garlic
Directions:
Use the Atkins recipe to make Atkins Low Carb Wheat Bread. It is best to use stale bread (a week or so old). You will also need to make the Atkins Flour Mix recipe to make the bread.
- Follow recipe directions to make the bread.
- Heat oven to 200°F. Place bread in oven for 15 minutes, or until dried but not browned. Raise oven temperature to 375°F.
- Place bread in a food processor and process into fine crumbs. 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. Cook 45 minutes, or until internal temperature reaches 135°F on an instant-read thermometer for medium-rare. Let rest 15 minutes before carving.
