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Tuesday, July 28, 2009

Savory Provence Grilled Leg of Lamb

Hello Neighbors!

Tonight it is happy grilling at our place. I've got a butterflied leg of lamb on the gas grill over indirect heat.

Did you know that lamb is the most widely consumed animal protein in the world? In fact humans have spent the last 1,000 years getting the seasonings and cooking technique just right. Lamb is a staple in the southern hemisphere -- my grandkids tell me the best lamb they have enjoyed was last year when they traveled to New Zealand. Africa, India and the Mediterranean countries all have signature methods of preparing and enjoying lamb.

According to George Mateljan at The World's Healthiest Food, "Americans eat a fraction of the amount of lamb consumed in many other countries in the world. And that's too bad since this red meat is very healthful and extremely delicious, having a very tender and buttery quality." Read more about lamb at World's Healthiest foods.

Today I prepared the leg of lamb in the Mediterranean tradition with a marinade of our own You Have Arrived Savory Provence herb blend and olive oil. This sodium-free blend with contains rosemary, thyme, savory, lavender, & other herbs. I combined 2 tablespoons of Savory Provence with 1/4 cup of olive oil and rubbed the lamb with it this morning, then wrapped tightly in plastic wrap and refrigerated until grilling time. I have tossed chunks of onion and summer squash (zucchini) with the same mix of olive oil and Savory Provence to grill after the lamb is done while it is resting.

Get the Savory Provence blend in our General Store

A 4-ounce serving of lamb and 3-4 bites of grilled veggies will be more than enough to keep me full and happy for the evening. A 4-ounce (114 grams) serving of lamb contains 229 calories and 30grams of protein. Lamb is a rich source of tryptophan, a valuable amino acid most famous for inducing sleep. More importantly, lamb is a terrific source of selenium, vitamin B12, niacin, zinc and phosphorus.

The USDA recommends for safety reasons that lamb is cooked until it is medium rare indicated by an internal temperature of 145 degrees Fahrenheit. Old school cooks generally overcooked lamb which is frequently called "gray lamb". Lamb tastes best when it is hot as this tames the "lamby" or fatty taste that is often off-putting to the palate. A sweet fruit chutney or sauce or the classic mint jelly is a welcome accompaniment to lamb.

For more great protein happy recipes visit the LivingAfterWLS Kitchen.

Have a great evening! I'm off to check the grill!

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