Weight Loss Surgery Cookbook

186 Part II: Now You’re Cooking! Healthy and Hearty Dishes

Leg of Lamb with Thyme and Orange

If orange and thyme are a perfect combination (and they are!), then adding garlic

puts this leg of lamb over the top. Get your broiler on high and be ready for some

mouth-watering lamb.

Stage: Regular foods

Preparation time: 15 minutes

Cooking time: 10 minutes

Yield: 8 servings (4 ounces each)

1 tablespoon chopped fresh thyme

1 tablespoon orange zest

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon black pepper

2 pounds boneless lamb leg (3–3^1 ⁄ 2 pounds

bone-in. Have the butcher debone a cut if you

can’t find boneless.)

1 tablespoon olive oil

1 Preheat the broiler to high.

2 Combine the thyme, orange zest, garlic, salt, and pepper in a small bowl.

3 Place the lamb on a rimmed baking sheet. Using a sharp knife, make half a dozen^1 ⁄ 2 -inch-

deep slits on each side of the lamb. Fill each slit with^1 ⁄ 2 teaspoon of the thyme mixture.

Rub any remaining mixture over both sides of lamb.

4 Brush the lamb lightly with olive oil. Broil until brown and crusty on top, about 5 minutes,

and then flip over and broil for 5 more minutes. If needed, continue to broil until a meat

thermometer inserted into thickest part registers 135 degrees for medium rare.

5 Transfer lamb to platter and let stand for 15 minutes. Slice thinly to serve.

Tip: To zest an orange, first wash and dry the fruit. Using a medium-fine grater, scrape the

peel, stopping when you get to the bitter white layer, called the pith. Or you can use a

chef’s knife to cut off the colored part of the peel and finely dice it.

Per serving: Calories 230 (From Fat 130); Fat 15g (Saturated 6g); Cholesterol 75mg; Sodium 360mg; Carbohydrate

1g (Dietary Fiber 0g); Protein 22g; Sugar 0g.