If I were asked to recommend one low carb recipe to an absolute ‘low carb beginner’, I think this might be it! Few dishes can be so simple to prepare, yet taste so rich and amazing as this!
Lamb will always be a winner in the Low Carb Kitchen. Once in the oven, the succulent smell of roasting meat fills the room, and is truly mouth-watering! Plus, it’s one of those meats that can simply be left to do its own thing.
I’m often quoted to state “don’t fuss over your food; no-one likes to be mothered, and the same goes for your dinner!”. Well a leg of lamb is a refreshingly independent beast, requiring no fussing or mothering whatsoever! This makes it the perfect dish to prepare on a lazy Sunday or when you have people coming to dinner and want something that can simply sit in the oven whilst you relax and get on with the rigour of entertaining!
There are also few dishes which look quite so impressive as a leg of lamb. It has instant ‘plate theatre’, which combined with the luxury of rich asparagus and fluffy white feta, makes for a true treat in every which way!
Then add to this the low levels of carbohydrate, and you have a dish which is perfect for ketogenic dieters, diabetics or anyone who simply wishes to beat the bloat of a high-carb lifestyle. You feel great and get to eat food like this. Who could ask for more…?
So, how to go about cooking this plate of purest wonder? Start by preparing your vinaigrette ahead of time. See the following hyperlink for the standalone recipe: traditional French vinaigrette recipe.
Vinaigrette is something I always have in the cupboard. It keeps for yonks and provides the perfect finish to so many salads and vegetables. Try it with cooked celeriac and parmesan, or roasted broccoli and pine nuts – divine!
Anyway, I digress… Place your lamb onto a sturdy baking-tray or roasting dish. Season well on all sides, then into a very hot oven it goes for 20 minutes, until seared and golden on all sides. Temperature wise, think 220°c / gas mark 7, or top of the aga roasting oven.
The smell coming from the oven will be sublime at this point. Now simply turn down the temperature to approximately 180°c / gas mark 4, and roast for an hour and a half, until the meat comes away from the bone. Once roasted to perfection, remove from the oven and leave covered in tinfoil to rest for 20 minutes.
Whilst the meat is ‘relaxing’, bring a pan of water up to a rapid boil for your vegetables. Snap the tough stalks off the asparagus at their natural breaking point, and trim the ends off the stalk-broccoli. Plunge these into the water for two minutes, then strain off the liquid. Return in the same pan to the hob, this time glugging over a generous whack of best quality olive oil. When the edges begin to char and blacken in an appealing way, sprinkle on some sea salt and season well with crushed black pepper.
Dice your feta cheese into 1cm chunks, then add this to the vegetables. I also added a few chopped cherry tomatoes for colour, but this is your choice entirely! Now spoon a good couple of tablespoons of vinaigrette over the top and stir through thoroughly.
To finish the dish, tear over a handful of fresh coriander leaves. Their peppery sharpness provides a wonderful counterpoint to the richness of the lamb and sour tanginess of the feta.
Then simply carve the meat into luxurious chunks, which literally fall from the bone when cut. Spoon out the vegetables and dig in whilst the lot is still piping hot.
I’ll vouch there won’t be a scrap left on the plate!
Thanks for reading and bon ap!