1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (112 page)

2 teaspoons sesame oil

In a heavy skillet, start sautéing the lamb steaks in the oil over high heat. Cook for 5 to 6 minutes per side.

While the lamb is browning, prepare and combine the garlic, scallions, soy sauce, Splenda, molasses, and sesame oil.

Remove the lamb from the skillet, add the soy sauce mixture to the skillet, and stir it a bit.

Replace the lamb in the skillet, turn it once to coat with sauce, and cook it for another 1 to 2 minutes per side. Serve, scraping the liquid from the pan over the lamb steaks.

Yield:
2 servings

Assuming each steak is 6 ounces (170 g), each will have 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 23 grams of protein.

*I keep my molasses in a squeeze container to make it easy to measure out very small quantities.

8 ounces (225 g) lamb leg steak

Salt and pepper

1 tablespoon (15 ml) olive oil

2 tablespoons (20 g) minced onion

2 tablespoons (15 g) chopped walnuts

1 clove garlic

2 tablespoons (7.6 g) chopped parsley

¼ teaspoon dried oregano

¼ teaspoon ground rosemary

2 tablespoons (30 ml) lemon juice

Preheat an electric tabletop grill.

Rub the steak with a little olive oil and sprinkle both sides lightly with salt and pepper. When the grill is hot, put the steak on and set a timer for 5 to 6 minutes.

In a small, heavy skillet over medium-low heat, heat the olive oil and sauté the onion, walnuts, and garlic until the onion is soft. Stir in the parsley, oregano, and rosemary and cook another couple of minutes until the parsley is wilted. Stir in the lemon juice and let it simmer for a minute or so.

By now the lamb steak is done. Pull it out, throw it on a plate, and spoon the walnut sauce over it. Serve.

Yield:
1 to 2 servings

Assuming 1, each will have 37 g protein; 8 g carbohydrate; 2 g dietary fiber; 6 g usable carbs.

2 lamb steaks, 6 to 8 ounces each (170 to 225 g), ½ inch (1.3 cm) thick

1 tablespoon plus 1 teaspoon (20 ml) sugar-free ketchup

1 tablespoon plus 1 teaspoon (20 ml) cider vinegar

1 tablespoon plus 1 teaspoon (20 ml) Worcestershire sauce

1 teaspoon spicy brown mustard

Broil the lamb steaks close to the flame for 6 to 7 minutes. While the steaks are cooking, combine the ketchup, vinegar, Worcestershire sauce, and mustard.

Turn the steaks and broil the second side for 3 to 4 minutes. Spoon the sauce over the steaks and broil for another 2 to 3 minutes. Serve.

Yield:
2 servings

Assuming each steak is 6 ounces (170 g), each will have 4 grams of carbohydrates, a trace of fiber, and 23 grams of protein.

8 ounces (225 g) lamb leg steak

1 tablespoon (15 ml) olive oil

1½ teaspoons butter

2 tablespoons (30 ml) lemon juice

¼ teaspoon orange extract

1 teaspoon Splenda

½ teaspoon ground rosemary

Slash the edges of the lamb steak to keep it from curling.

Put a big, heavy skillet over medium heat and add the olive oil and butter, swirling them together as the butter melts. Add the lamb steak and cook it about 5 to 6 minutes per side. Remove to serving plate.

While the lamb steak is cooking, stir together the lemon juice, orange extract, and Splenda. When you’ve removed the steak from the skillet, add the lemon juice mixture and stir it around, scraping up the browned bits from the bottom of the skillet. Stir in the rosemary and let the whole thing simmer for a moment or two. Pour this sauce over the lamb steak and serve.

Yield:
1 to 2 servings

Assuming 1, each will have 32 g protein; 3 g carbohydrate; trace dietary fiber; 3 g usable carbs.

1 lamb steak (6 to 8 ounces, or 170 to 225 g)

2 teaspoons olive oil

2 teaspoons lemon juice

1 tablespoon (2.4 g) fresh thyme leaves, stripped from their stems.

Rub the lamb steak with the olive oil and then the lemon juice. Cover the lamb with the thyme leaves, letting it sit for at least a couple of hours so the thyme flavor permeates the lamb.

Broil close to the heat for 4 to 5 minutes per side or grill.

Yield:
1 serving

1 gram of carbohydrates, a trace of fiber, and 30 grams or so of protein.

8 ounces (225 g) lamb leg steak

2 tablespoons (30 ml) olive oil

¼ teaspoon beef bouillon concentrate

1 tablespoon (15 ml) boiling water

1 tablespoon (15 ml) balsamic vinegar

1 teaspoon chopped fresh mint

Slash the edges of the lamb steak to keep it from curling. Then heat the olive oil over medium-high heat in a big, heavy skillet and start the steak sautéing. You’ll want to cook it 5 to 7 minutes per side.

Meanwhile, dissolve the bouillon concentrate in the water and stir in the balsamic vinegar.

When the steak is done to your liking, remove it to a serving plate and pour the bouillion-vinegar mixture into the skillet. Stir it around to dissolve the yummy brown stuff stuck to the skillet and then stir in the mint. Pour this sauce over the steak and serve.

Yield:
1 serving

32 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

2 lamb steaks, 6 to 8 ounces (170 to 225 g) each, ½ inch (1.3 cm) thick

2 tablespoons (28 g) butter

2 teaspoons curry powder

1 teaspoon minced garlic or 2 cloves garlic, crushed

Melt the butter in large, heavy skillet over medium heat. Add the curry powder and garlic, stir, and add the lamb steak. Cover with a tilted lid and cook for 7 minutes. Turn, re-cover with a tilted lid, and cook for another 7 minutes. Remove the lamb to serving plates, scrape the curry butter over the steaks, and serve.

Yield:
2 servings

Assuming each steak is 6 ounces (170 g), each will have 2 grams of carbohydrates and 1 gram of fiber, for a total of 1 gram of usable carbs and 23 grams of protein.

You can use lamb chops instead, but as I mentioned earlier, I like steaks cut from a leg of lamb. When I buy a whole leg, I ask the nice meat guy to slice some steaks from the center, leaving me two small roasts from either end. Since leg of lamb is often as cheap as $1.99 a pound around here, while lamb chops are usually over $4.99 a pound, this is also economical!

1 pound (455 g) lamb leg steaks, about ½ inch (1.3 cm) thick

2 tablespoons (30 ml) Worcestershire sauce

2 tablespoons (30 ml) soy sauce

2 tablespoons (3 g) Splenda

¼ teaspoon blackstrap molasses

1 tablespoon plus 1 teaspoon (9.6 g) dry mustard

1 tablespoon plus 1 teaspoon (20 ml) lemon juice

1 tablespoon plus 1 teaspoon (20 ml) olive oil

2 cloves garlic, crushed

2 teaspoons grated ginger

First get a grill going—set your gas grill to medium to medium-low or let your coals get thoroughly white.

Mix together everything but the steaks. Pour some sauce into a small bowl and brush the steaks liberally with the sauce remaining. Grill for about 7 minutes per side, basting frequently. With the reserved sauce and using a clean utensil. If you like, bring any leftover sauce to a boil (to prevent cross-contamination) and serve with the steaks at the table.

Yield:
2 servings

If you do eat all of the sauce, each serving will have 5 grams of carbohydrate, a trace of fiber, and 33 grams of protein.

On a raw winter’s night, sometimes you just want stew. Here’s one with no potatoes, and you can make it in your big skillet.

1½ pounds (680 g) lean lamb stew meat, cut into chunks

3 tablespoons (45 ml) olive oil

1 cup (160 g) chopped onion

1½ cups (225 g) diced turnip

1½ cups (225 g) diced rutabaga

¾ cup (180 ml) beef broth

½ teaspoon guar or xanthan (optional) ½

teaspoon salt or Vege-Sal

¼ teaspoon pepper

1 bay leaf

3 cloves garlic, crushed

Put the oil in a heavy skillet over medium-high heat and brown the lamb in the oil. Add the onion, turnip, and rutabaga.

Put the beef broth and guar in a blender and blend for a few moments. Pour the mixture into the skillet. (If you choose not to use a thickener, just add the broth directly to the skillet.) Add the salt, pepper, bay leaf, and garlic, and stir.

Cover, turn the heat to low, and let simmer for 1 hour. Remove the bay leaf before serving.

Yield:
4 servings

Each with 12 grams of carbohydrates and 3 grams of fiber, for a total of 9 grams of usable carbs and 38 grams of protein.

I turned this recipe over to my sister to test. She’s mad for French food, especially from Provence. She gave this the thumbs-up.

3 pounds (1.4 kg) lamb stew meat—shoulder is good, cubed (Have the meat guys cut it off the bone.)

Salt and pepper

3 tablespoons (45 ml) olive oil

1 whole fennel bulb, sliced lengthwise

1 medium onion, sliced lengthwise

4 cloves garlic, crushed

1 bay leaf

1 teaspoon dried rosemary, whole needles

1 can (15 ounces, or 425 g) black soybeans, drained

1 cup (240 ml) beef broth

1 teaspoon chicken bouillon concentrate

½ teaspoon dried basil

½ teaspoon dried marjoram

½ teaspoon dried savory

½ teaspoon dried thyme

Guar or xanthan

Season the lamb with salt and pepper. In a big, heavy skillet, heat the oil and brown the lamb on all sides over medium-high heat.

Place the fennel, onion, and garlic in the bottom of a slow cooker. Add the bay leaf and rosemary. Dump the soybeans on top of that. When the lamb is browned, put it on top of the vegetables.

In a bowl, stir together the broth, bouillon, basil, marjoram, savory, and thyme. Pour the mixture over the lamb. Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours. When it’s done, thicken the liquid to the texture of heavy cream with guar or xanthan. Remove the bay leaf before serving.

Yield:
8 servings

Each with 41 g protein, 8 g carbohydrate, 4 g dietary fiber, 4 g usable carbs.

I came up with this for St. Patrick’s Day, and it’s amazing. The Ketatoes mix gives it a true potato flavor, while keeping the carb count remarkably low. This takes time, but not that much work—so make it on a day when you’re hanging around the house getting chores done.