Recipe Feeds:

















Cooking tips

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.


Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.


Dieting 101

The Zone Diet
The Zone diet is a weight loss program primarily created by Barry Sears in a series of books. The Zone diet is not expressly a fat reduction diet, nevertheless some people believe that they lose body weight by following the zone diet.
The main scientific theory behind the Zone Diet is that if you limit the amount of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which puts one's body in a balanced state which is far more healthy than other diets, which, not surprisingly, is known as 'the zone'.
Sears states that if you get into this 'zone', your body is much more efficient and, as a result, does not build up layers of fat.
The main procedure of the system is to monitor and control the exact ratio of carbs to proteins, and to ensure you get increased levels of Omega 3 fish oils.





Roast Lamb with Potato, Onion and Pepper Gratin
Roast Lamb with Potato, Onion and Pepper Gratin Category Lamb Recipes 
Views 202 
Ratings 0 
Ingredients And Procedures

6 Garlic cloves

2 lb Baking potatoes, peeled

-and very thinly sliced 1 tb Minced thyme

Salt Freshly ground pepper 2 lg Onions, very thinly sliced

1/2 lb Roasted sweet red peppers

1 c Dry white wine

1/3 c Olive oil

1 Leg of lamb, bone in (6-7lb)

This one-dish oven meal is easy to prepare and needs only a bottle of wine and a loaf of bread to make it complete. Split 1 clove garlic. Rub bottom of 16x10x2" ocal gratin dish with split clove of garlic. Arrange potatoes over bottom of pan. Chop together remaining 5 garlic cloves, and thyme. Season generously to taste with salt, pepper and 1/3 of garlic-thyme combination. Layer sliced onions on top. Season to taste with salt, pepper and another 1/3 of garlic and thyme. Layer peppers on top of onions. Season to

taste with salt, pepper and remaining 1/3 garlic and thyme. Pour over wine, then oil. Trim excess fat from lamb. Season meat to taste with salt and pepper. Place sturdy oven rack directly on top of gratin dish. Set lamb on rack so that juices will drip into gratin. Roast, uncovered, at 400'F. about 1 hour and 15 minutes for rare. Turn lamb every 15 minutes, basting with liquid from dish underneath. Remove from oven and let lamb stand on rack so that juices will drip into gratin. to serve, carve lamb into thin slices and arrange on warmed dinner plates or on serving platter with vegetable gratin alongside.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: