Roast lamb or mutton from 1658 (recipe)
| Roast lamb or mutton from 1658 (recipe) | |
|---|---|
| Name | Roast lamb (or mutton) from 1658 |
| Ingredients | Boneless lamb roast • Butter • Red wine • Beef broth • Nutmeg • Ginger • Flour • Lemon • Candied ginger |
| Cooktime (in hours) | 1.5 |
| Preptime (in hours) | 2 |
| Totaltime (in hours) | 3.5 |
| Keto friendliness | Keto friendly |
| Calories | 0 |
| Fat | 0 |
| Protein | 0 |
| Carbohydrate | 0 |
| Fiber | 0 |
| Net carbohydrates | 0 |
| Sugar | 0 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 0 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roast lamb or mutton from 1658 (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.
Recipe instructions
- Trim excess fat from lamb. Place in a small roasting pan and rub the top with 4 tablespoons butter.
- Roast at 450 for about 20 minutes; reduce heat to 350 and cook for another hour. (It should still be pink inside when done..
- Remove from pan and prepare for the messy job of slicing the meat in thin slivers, discarding all fat and undesirable bits.
- Place the lamb slices in a hot casserole and keep warm while you make the gravy.
- Pour off the fat that's left in the roasting pan and measure out four tablespoons; if you don't have enough, fill out the amount with butter. Add the fat (or fat and butter) to a large skillet.
- Stir in 4 tablespoons flour; stir with wooden spoon until lightly browned, then add the beef broth, stirring constantly to break up any lumps. Stir in red wine.
- Season to taste with salt and pepper, then add ginger and nutmeg.
- Simmer while you slice the lemon very thin. Remove the seeds from the lemon and add the slices to the sauce.
- Add the candied ginger (use ginger chips, or make sure you've minced the ginger into small bits).
- Pour the sauce over the meat, sprinkle with chopped parsley, and serve immediately
-
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Food tags
Meat,
Roast lamb or mutton from 1658 (recipe) details
Time:
Prep Time in Hours and Mins:3H30M
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Contributors: Prab R. Tumpati, MD
