LOW CARBOHYDRATE MAIN COURSES
ROAST LEG OF LAMB
1g net carbs; 12g fat (4g Saturated Fat)
All Fat and Carb Values Are Approximate.

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• 3 pounds boneless leg of lamb, trimmed and tied with butcher's twine
  
• 1 teaspoon salt
  
• 2 teaspoons pepper, ground black
  
• 1 orange peel, grated
  
• 1 tablespoon garlic clove, minced
  
• 2 sprigs fresh rosemary
  
• 1 tablespoon olive oil

• Preheat oven to 350°F.
  
  
• Brush olive oil on lamb and then add garlic, orange peel, salt and pepper.
  
  
• Put the rosemary sprigs under the twine on top of lamb.
  
  
• Put lamb in a large pan over medium heat on stove.
  
  
• Cook until browned, then put lamb in a casserole dish or roasting pan and place in oven.
  
  
• Cook for about two hours.
  
  
• Make sure internal temperature reaches 165°F.
  
  
• After cooking, let lamb sit for five minutes before serving.
  
  
• Serves 10.

Per serving (1 5-ounce slice): 266 Calories; 1g Carbohydrates; trace Dietary Fiber; 12g Fat (4g Saturated Fat); 3g Protein; 116 mg Cholesterol; 322 mg Sodium.
All Fat and Carb Values Are Approximate.

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