Weight Loss Surgery Cookbook

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

Greek Meatballs with Tzatziki

This Greek dish is perfect for grilling with family or guests. Tzatziki (dza-dzee-kee)

sauce develops a richer flavor if you allow it to sit overnight, and the meatballs can be

made up to 12 hours in advance of cooking, so you can do all the prep work the night

before and then relax until it’s time to fire up the grill. This dish is made with ground

meat, so you don’t need to worry about those stringy meat fibers, and the cucumber in

the tzatziki is grated, so the peel won’t cause you any problems either.

Roasted Rack of Lamb

Rack of lamb has a lot of flavor by itself, so be careful not to overseason. A little thyme,

salt, and pepper is all that is needed when roasting this delicate cut of lamb.

Stage: Regular foods

Preparation time: 15 minutes

Cooking time: 30 minutes

Yield: 8 servings (4 ounces each)

2 teaspoons fresh thyme

1 teaspoon salt

1 teaspoon black pepper

2 pounds rack of lamb chops

1 tablespoon olive oil

1 Preheat the oven to 350 degrees.

2 Combine the thyme, salt, and pepper in a small bowl. Sprinkle the seasoning all over the

meat.

3 Add olive oil to a large skillet and heat over high heat. Brown the lamb for 3 minutes on

each side.

4 Transfer the lamb to roasting pan and roast, fat side up, in the middle of the oven for 14

to 16 minutes, or until the internal temperature is 130 degrees for medium rare.

5 Transfer the rack of lamb to a warm platter and let it rest for 10 minutes. Cut the rack

into individual chops and serve.

Per serving: Calories 210 (From Fat 110); Fat 12g (Saturated 4g); Cholesterol 75mg; Sodium 370mg; Carbohydrate

0g (Dietary Fiber 0g); Protein 23g; Sugar 0g.