06-26-07, 02:05 AM
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,815
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Butterflied Leg of Lamb
BUTTERFLIED LEG OF LAMB Servings: 8
Prep time: 0:10:00
Bake/Cook time: 0:45:00 Calories: 300
Fat: 12 grams
Protein: 43 grams
Carbohydrates: 2 grams
Fiber: 1 grams
Net Carbs: 1 grams
1 1/2 slices Atkins Bakery Country White 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 garlic cloves, chopped
1/3 cup chopped fresh parsley
1. Heat oven to 200 F. Place bread in oven for 15 minutes,
or until dried but not browned. Raise oven temperature
to 375F. 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
135F on an instant-read thermometer for medium-rare.
Let rest 15 minutes before carving.
This impressive entre 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. Atkins - Butterflied Leg of Lamb
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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