Roast lamb and Greek salad
Thursday, March 29, 2018. Author Matthew Kershaw
This delicious dish is packed with protein to help repair those hard-working muscles, while the high-fat content slows digestion and helps keep you full. While the carbs are low, the sources are rich in lycopene and zinc, which help keep your immune system and testosterone levels running at full capacity.
4.5lb whole lamb leg (2kg)
1 tin anchovies (8-10 fillets)
1 bunch parsley
1 bunch mint
1 bunch coriander/cilantro
2 red onions
2 cloves garlic
6 salad tomatoes
½ cup olives (80g)
1 block feta (200g or 7 oz)
1 tbsp. olive oil
- Preheat the oven to 200°C/400F.
- Peel and roughly chop one onion and all the garlic.
- Add the anchovies, chopped onion, garlic, half of the herbs, and the zest and juice of half the lemon into a blender or food processor. Pulse until the mixture resembles a coarse paste.
- Cut a pocket deep into the lamb leg and stuff the mixture evenly into the pocket before tying up the joint up with string.
- Put the lamb leg in a snug roasting dish and place in the oven, skin side up, for 20 minutes, then remove, cover with foil and place back in the oven. Turn the temperature down to 160°C/320F and roast for a further hour.
- Meanwhile, roughly chop the remaining herbs, remaining onion and tomatoes, slice the cucumber and chop the feta to about ½ cm (1/4 inch) cubes. Combine these ingredients with the olives, olive oil and the juice of the remaining half of the lemon.
- Take the lamb out of the oven and let rest for 10 minutes. Remove the string and carve the lamb perpendicular to the pocket. Serve on a bed of Greek salad.
- As this dish is very low in carbohydrates, you may want to serve it with clean carb sources such as sweet potatoes, quinoa, or cous-cous (shown)
Nutritional Profile per serving
Calories: 629 kcals
Protein: 37.6 g (24% of total kcals)
Carbs: 6.4 g (4% of total)
Fat: 50.3g (72% of total)