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A | B | O | AB
A non | B non | O non | AB non


Easter Lamb



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Contributed by: Mike Staffieri blog 04/11/2004Added: Feb 15, 2008 at 10:24 AM




Best Used By Blood Types:
  • Type A Non Secretor (2 beneficials)
  • Type AB (3 beneficials)
  • Type AB Non Secretor (4 beneficials)
  • Type B (3 beneficials)
  • Type B Non Secretor (5 beneficials)
  • Type O (4 beneficials)
  • Type O Non Secretor (3 beneficials)

Category:
  • Entree


Ingredients:
  • Serves two:
  • 2 nice cuts… 1 ½ to 2 inch thick cut of leg of lamb (preferably cut fresh and not pre packaged)
  • Fresh rosemary (not dried)
  • 2 to 3 cloves of garlic
  • Fresh ground pepper (peppercorn) [or BTD compliant substitute]
  • 1 medium Spanish onion
  • 1 medium sweet potato
  • Olive oil

How to make it:
  1. Take your cuts of lamb and the first thing you want to do is seer in the juices…take a frying pan, make it nice and hot and place the cuts on it and seal in the juices and blood…30 seconds both sides (this is very important because it leaves the meat nice and tender when it’s all done)
  2. Preheat the oven to 325 degrees and place the lamb in a Pyrex glass cooker (3L)…
  3. cut up the Spanish onion into ½ inch rings and the sweet potato into 1-inch slices…place in the Pyrex container around the meat.
  4. Cut up your fresh rosemary…enough to fill the palm of your hand…
  5. chop the garlic up into fine pieces…
  6. sprinkle the garlic and rosemary on the lamb, onions and sweet potato…
  7. add some fresh ground pepper.
  8. To top it off, drizzle some (don’t go crazy) olive oil over everything in the pan.
  9. Cover Pyrex container with aluminum foil with the dull side up, shiny side down.
  10. Place it in the oven for 1 to 1 and1/2 hours (cooking time depends on the oven so make sure you check it after an hour to see if it’s done).





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/S...1 ,2 B B N N N B B B
Garlic1 ,2 B N B B N B N B
Olive Oil1 ,2 B B B B B B B B
Rosemary2 N N N N N N N N
Lamb2 A N N B B B B N
Potato (Swee...3 ,4 A N B B B B B N

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pepper (Blac...2 A N A N A N N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients with a high glycemic index.
[4] This recipe uses ingredients which may help the body to detoxify.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.

    Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

    Revision History:
    • Revised Feb 16, 2008 at 01:31 PM By: Rodney

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