Leg of Lamb with Mint

Time: variable; approximately 12 minutes + 20 minutes per lb. of meat

• de-boned leg of lamb (3-4 lbs.)

Sauce:
• 1/2 cup fresh mint
• 1/4 cup fresh rosemary
• 1/4 cup red wine
• 2 tsp. sea salt
• 4 cloves garlic

Preheat the oven to 400 degrees.

Add the sauce ingredients to a blender or small food processor. Blend into the consistency of pesto, adding just a bit of water if needed.

Your leg of lamb will have been partially filleted open in the de-boning process. Stuff about half of the sauce inside the lamb; reserve the rest. You may need to fillet it open more. If so, you'll want to wrap or tie the meat closed with string.

Bake the lamb for 20 minutes for every pound of meat. At the halfway point, baste the top of the meat with half of the remaining sauce. Return to the oven for the remaining time.

When the lamb is done, pour the last of the sauce over the top, and then allow it to rest for 10 minutes before serving.

Nutritional info: variable - 3 lbs. is about 6 servings at 56g protein, 32 fat.

Quick Green Beans

Here's a quick batch style recipe. I used a bag of frozen green beans for this one, but you can easily use fresh green beans - simply reduce the initial cooking time.

Time: 15 minutes

• 2 lb. bag frozen green beans
• 2 Tbsp. coconut oil (or tallow)
• 1 1/2 Tbsp. onion powder
• 1 Tbsp. garlic flakes
• sea salt

Dump the beans into your pressure cooker along with about 1/2 cup of water. Bring to pressure over high heat, and then cook at pressure for 5 minutes. If your beans are not frozen, half that time should suffice. Release the pressure and drain the water.

Meanwhile, start heating the coconut oil in a large skillet. Add the cooked green beans along with the spices. Cook for about 5 minutes, stirring often.

This recipe should make enough for a day's worth of leftovers.

Nutritional info: 6 servings at 5g carb, 5g fat.


Leg of Lamb with Mint & Quick Green Beans

Roasted Duck

Time: 2 hours

• 1 duck
• 1/2 cup of coconut oil, tallow, or grassfed butter
• paprika
• sea salt

Preheat the oven to 400 degrees. Rub the spices into the duck, and then roast for about one hour.

Melt the oil or butter in a small pan. Remove the duck and pour half over your bird, then return and roast for another half hour. Repeat, basting it with the rest of the oil, then roast until done - the top should be lightly browned.

Nutritional info: 3 servings at 56g protein, 87 fat.

Leek & Mushroom Scramble

Time: 15 minutes

• coconut oil
• 1/2 cup chopped leeks (white end)
• 1/2 cup chopped mushrooms
• 6 eggs
• 2 tsp. garlic powder
• 2 tsp. onion powder
• ~4oz feta cheese
• sea salt and pepper to taste

Heat coconut oil in a skillet to medium. Add the leeks and 'shrooms; sauté until they soften.

Meanwhile, crack 6 eggs into a bowl and add all of the remaining ingredients. Mix well. Pour the egg mixture into the skillet and scramble with the veggies, mixing often until the eggs have set. Serve with salt and pepper.

Nutritional info: 2 servings at 5 carb, 29 protein, 27 fat.

Chai Sweet Potatoes

Always on the lookout for a new twist on sweet potatoes, I came up with this idea while having some tea. Experiment with your favorite styles; simply use this recipe as a template.

Time: 25 minutes

• 2 sweet potatoes, peeled and cubed
• 2-3 bags chai tea
• 1/4 tsp. vanilla extract
• 2 Tbsp. organic butter or coconut oil
• sea salt to taste

Bring about two cups of water to a boil. Remove from heat and steep the tea for five minutes. Remove the tea bags, and then transfer the tea water to a medium pot. Add the cubed sweet potato and return to a boil. Simmer for around 20 minutes, or until the sweet potatoes are soft.

Drain the water, add the remaining ingredients and mash. Taste and adjust the vanilla and salt if needed.

Nutritional info: 2 servings at 65g carb, 14g fat.