March 25 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Low carb lamb roast with broccoli purée
Savory, garlicy and slightly citrusy, this is the roast for you and yours! If good food makes good memories, this is the perfect roast for holidays or Sunday dinners. And the broccoli purée is beyond luxurious. You want this on your table!
USMetric
servingservings
Ingredients
Lamb roast
- 3 lbs 1.4 kg lamb roast, at room temperature
- salt and pepper
- 4½ oz. (9 tbsp) 130 g (130 ml) cream cheese
- ½ cup 120 ml fresh thyme
- 4 4 garlic clovegarlic cloves
- 1 tsp 1 tsp lemon zest, the zest
- 3½ oz. 100 g butter
- cooking string
Broccoli purée
- 10 oz. 280 g jerusalem artichokejerusalem artichokes
- 2 lbs (10 cups) 900 g (2.3 liters) broccoli
- 5 oz. 140 g butter
- 1 tsp 1 tsp kosher or ground sea salt
- ½ tsp ½ tsp ground black pepper
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www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 320°F (160°C).
- Place the lamb roast skin-down on a large cutting board. Season the inside with salt and pepper.
- Spread on the cream cheese with a long knife or bowl scraper. Place the fresh herbs, garlic, and lemon zest on top.
- Roll up the roast and tie together with cooking string. Season generously with salt and pepper.
- Place the roast in a buttered baking dish. Insert an oven thermometer into the thickest part of the roast. Bake for about 1–1.5 hours, or until the temperature has reached 140°F (60°C). Remove from the oven when the temperature has reached 140°F (60°C).
- Let sit for 10 minutes under aluminum foil and then cut thin slices with a sharp knife. Save the juices for serving.
Broccoli purée
- While the lamb is roasting, make the purée. Peel the Jerusalem artichokes and dice or slice them into small pieces. Boil the pieces in lightly salted water for 5-10 minutes.
- Meanwhile, rinse and chop the broccoli, including the stem, coarsely. When a few minutes of the cooking time for the artichokes remain, add the broccoli to the boiling water and cook for a few minutes more.
- Drain the water from the pot and add the butter, salt, and pepper.
- Mix the purée using an immersion blender and serve with the roast.
Tip!
You could also add herbs to the purée! Right before blending you could add fresh parsley or dill. Feel free to mix up the herbs for the lamb roast. Try parsley, rosemary, basil or oregano!
You can roast many different cuts of lamb but leg is the most commonly available. A butcher may be able to let you know what's available locally.
The cut of meat is important. You may prefer this one with a leg roast.