Mint-Pesto Rubbed Leg of Lamb - 1g Carbs
From Eating Well Magazine
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat |
Heart Healthy | Healthy Weight
Have your butcher "butterfly" a boneless leg of lamb (that is,
open it up to a large, flat cut of meat); ask that any visible
fat be trimmed off. The pesto rub is also a terrific dip for
fresh vegetables or a sauce for steamed vegetables.
Makes about 12 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours
EASE OF PREPARATION: Moderate
1/2 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
1/4 cup packed fresh parsley leaves
2 Tbsp toasted pine nuts (see Tip)
2 Tbsp grated Parmigiano-Reggiano cheese
2 Tbsp extra-virgin olive oil
1 clove garlic, peeled
1 tsp salt, divided
1/2 tsp freshly ground pepper
1 3 1/2-lb boneless leg of lamb, butterflied and trimmed of fat
1. Preheat oven to 350 degrees F.
2. Place basil, mint, parsley, pine nuts, cheese, oil, garlic,
1/2 teaspoon salt and pepper in a food processor and process
until fairly smooth. Sprinkle lamb all over with the remaining
1/2 teaspoon salt. Reserve 2 tablespoons of the pesto; spread
the rest over the top side of the lamb and roll it closed. (It
will not be a perfect cylinder.) Tie kitchen string around the
roast in five places; do not tie too tightly or the pesto will
squeeze out. Rub the reserved pesto over the outside of the
lamb and place in a roasting pan.
3. Roast the lamb until a thermometer inserted into the
thickest part registers 140 degrees F for medium-rare, about
1 hour 20 minutes. Transfer to a cutting board; let rest for
10 minutes. Carve the lamb, leaving the string in place to
help hold the roast together.
Nutrition per 3-oz. Serving:
192 Calories, 10g Fat (3g Sat, 5g Mono), 76mg Cholesterol,
1g Carbs, 25g Protein, 0g Fiber, 228mg Sodium
Nutrition bonus: Selenium (37% daily value), Zinc (29% dv).
TIP:
Toast pine nuts in a small dry skillet over medium-low heat,
stirring constantly, until fragrant and lightly browned,
3 to 5 minutes.
Roasting Tips:
1. Very cold meat won’t roast evenly. Place it on the counter
while preheating the oven.
2. Durable cotton kitchen string is sold at kitchenware stores,
most gourmet markets and large supermarkets. Do not use sewing
thread or yarn, which may contain inedible dyes or unsavory
chemicals.
3. A heavy-duty, high-sided roasting pan is essential for
conducting heat evenly. Never substitute a cookie sheet.
A broiler pan will work in a pinch, but the roast will
inevitably be somewhat chewier.
4. Give it a rest. A roast’s internal temperature will rise
about 10 degrees while resting. The natural juices will also
reincorporate into the meat’s fibers and the skin or crust
will dry out slightly for a more toothsome yet more succulent
dinner.
MAKE AHEAD TIP: Equipment: Kitchen string