Recipes

provided by Alexa Sparkman, M.A., R.D., L.D.

These mouth-watering recipes fit into any healthy meal plan. For those on low-carb diets, use fewer apricots in the lamb stuffing. For the second recipe, use size B red potatoes or the smallest size red potatoes you can find. The smaller size means more skin for a higher fiber/lower net carb count.

Stuffed Leg Of Lamb
Ingredients
3 or 4 pound boneless leg of lamb (ask the butcher for extra string
when you purchase the lamb)
16 small fresh mushrooms, chopped
3 tablespoons fresh parsley, chopped (use one teaspoon if dried)
3 tablespoons fresh oregano or basil, chopped (use one teaspoon if dried)
2 cloves fresh garlic, minced
1 tablespoon green peppercorns, crushed
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/4 cup olive oil
1/3 cup dried apricots, chopped (use up to one cup apricots if not
carb-counting)
1/2 cup beef or mushroom broth

Directions
Preheat oven to 325° F. Combine mushrooms, parsley, oregano or basil, garlic, green and black pepper, salt and olive oil. Cut string from lamb and fill cavity with the chopped apricots and chopped mushroom mixture. Close cavity and retie with fresh string. Don't worry if the stuffing overflows the cavity. Once done it can be spooned on top of sliced meat. Salt and pepper the exterior of the lamb to taste. Roast 34 to 38 minutes per pound.
After 1 to 1 1/2 hours, pour the broth over the lamb. Continue roasting until the meat thermometer reads 160° F for medium or 170° F for well-done. Remove from oven and allow to sit for 10 to 15 minutes. Remove the string and slice. Serve each portion with mushroom-apricot stuffing and cover with several tablespoons of meat juice.
Makes eight to 10 4-ounce servings.

Each serving contains:
Calories: 260
Protein: 35 grams
Fat: 10 grams
Carbohydrate: 5 grams
Sodium: 677 milligrams

Roasted New Potatoes
Ingredients
2 1/2 pounds size B red potatoes
1 teaspoon sea salt
1 teaspoon Italian seasoning
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

Directions
Scrub the potatoes but do not peel. Pierce each potato with a sharp knife or slice in half if they are larger than 1 inch in diameter. Add salt, Italian seasoning, pepper, and olive oil to a gallon plastic storage bag. Add potatoes, seal and shake to coat with seasonings. Arrange potatoes in a clay baking dish (any other oven-safe dish will work) and roast at 375° F for 30 to 40 minutes until tender, crisp and golden brown. (If roasting at 325° F, potatoes will take up to one hour to cook.)
Makes six to eight servings.

Each 1/2 cup serving contains
Calories: 150
Protein: 3 grams
Fat: 3 grams
Carbohydrate: 27 grams
Fiber: 2 grams
Sodium 300 milligrams