Blood Type Diet Recipe
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Easter Lamb Print this recipe
(1 votes)
Category: Entree
General applicability:
Easter Lamb |
Green: recipe contains only neutral or a beneficials ingredients for that type. Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one. Orange: contains an avoid in a primary ingredient.
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Ingredient list: - Serves two:
- 2 nice cuts - 1 1/2 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: - 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)
- Preheat the oven to 325 degrees and place the lamb in a Pyrex glass cooker (3L)
- cut up the Spanish onion into 1/2 inch rings and the sweet potato into 1-inch slices - place in the Pyrex container around the meat.
- Cut up your fresh rosemary - enough to fill the palm of your hand
- chop the garlic up into fine pieces
- sprinkle the garlic and rosemary on the lamb, onions and sweet potato
- add some fresh ground pepper.
- To top it off, drizzle some (don't go crazy) olive oil over everything in the pan.
- Cover Pyrex container with aluminum foil with the dull side up, shiny side down.
- 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).
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