Lamb is a naturally fatty meat that is also high in protein and many vitamins and minerals. It is particularly suited to a low carb diet.
This recipe uses a leg of lamb but it would also be equally good made with a cheaper cut such as shoulder.
- 1.4 kg leg of lamb
- 1 onion finely chopped
- 1 small carrot finely chopped
- 2 sticks of celery finely chopped
- 1 cloves of garlic finely chopped
- 200g of olives
- 1 small tin of anchovies
- 1/4 squash cut into pieces (no need to peel)
- 1 large sprig of rosemary (or thyme)
- 5-6 whole cloves of garlic
- Zest of 1 lemon (optional)
- bay leaf, salt and pepper
Method:
Preheat the oven to 180 deg C.
In a large heavy bottomed pot, gently sautee the onion, carrots, celery and the cloves of finely chopped garlic in some healthy fat (not vegetable oil) in a heavy based pot.
Add the lamb and brown it.
Add approx 0.5 l of hot stock or water, the olives, anchovies, whole garlic, rosemary, bay leaf and salt and pepper.
Once it’s simmering, cover the pot and transfer to the preheated oven for about 1 hour. At this point, add the squash and continue to cook for another 40 minutes or until the meat is tender.
To serve, sprinkle with the lemon zest with non starchy veg.
Lowcarbmam 