Category: Low Carb Diet

Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce

Tender and juicy Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce makes a beautiful entree that is perfect for seasonal celebrations or any time you desire a deliciously fancy meal. It is a succulently delicious, hearty sophisticated meal that is dripping with natural flavors that is perfect on any occasion.

This dish is a very juicy and tender cut when following a good recipe like this one. Full of flavor, textures and at a budget price, this is perfect normal meal planning but is also ideal for your holiday celebration. The aromas of a well seasoned cut will drive everyone in the house to the table ready to eat at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have this tender and juicy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Prefect with vegetables this dish is on you can be proud of and happy to share with friends and family alike. Thanks for visiting and see you again soon.

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Place the chopped onions, chopped carrots & celery in the roasting pan. Mix and place the vegetables in the middle of the pan. (Watch video for reference)

Clean and rinse then pat the lamb dry with paper towels. Place the lamb on a large cutting board. Cut and discard the string. Butterfly the lamb (or ask the butcher to do it instead). Rub 2 tbsp olive oil in the interior of the lamb. Add minced garlic, chopped rosemary & chopped parsley. Rub and mix the vegetables together. 

Roll the lamb into a cylinder and tie it tightly with cooking twine (butcher’s knot or wrap the twine to 1″-2″ to secure it). Rub salt and pepper all over the lamb. 

Fat side up- cut small slits into the lamb’s exterior. Place sliced garlic & rosemary tip into the slits. Place the lamb on top of vegetables.

Add beef broth in the roasting pan. Drizzle 2 tbsp olive oil on top of the lamb.

Place pan in the oven (uncovered). Turn down the oven to 325°F. Roast the lamb until your prefer doneness. Rare: 15 minutes per/lb. Medium-rare: 20 minutes per/lb. Medium : 25 minutes per/lb. Remove the roasting pan and place lamb on a serving tray/plate. Tent with aluminum foil and let rest for 15 minutes before slicing.

Transfer the grease & liquid from the roasting pan to a sauce pan. Turn up the heat to medium-high. Add garlic, roasted vegetables & butter. Sauté until butter is melted. Add flour and stir constantly for 30 seconds. Pour in beef broth, Worcestershire sauce and mix. Whisk until smooth and no more clumps.

Add red wine and mix everything together.

Reduce the heat to medium and let it simmer for 10- 15 minutes or until desired consistency. Season with salt and pepper as needed. Strain the gravy to through the strainer. Discard the grease on top of the gravy.

Slice & serve. Enjoy!

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Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce

Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce is a succulently delicious, hearty sophisticated meal that is dripping with natural flavors that is perfect on any occasion.
No ratings yet
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Main Course
Cuisine American, Greek, Mediterranean
Servings 6
Calories

Equipment

  • Roasting Pan

Ingredients
  

  • 5-6 lbs boneless leg of lamb
  • 1 cup unsalted or low-sodium beef broth/stock
  • ½ cup (divided) olive oil
  • ¼ cup fresh rosemary chopped
  • ¼ cup fresh parsley chopped
  • 3 tsp salt
  • 1 tsp pepper
  • 10 garlic cloves minced

Red Wine Sauce

  • 2 cups red wine
  • 2 cups unsalted or low-sodium beef broth/stock
  • ¼ cup all-purpose flour
  • 3 tbsp unsalted butter
  • 2 tsp Worcestershire sauce
  • 2 tsp garlic

Vegetables

  • 6-8 garlic cloves sliced
  • 10-12 rosemary tips
  • 1 carrot chopped
  • 1 celery chopped
  • 1 medium onion chopped

Instructions
 

  • Preheat the oven to 425°F.
  • Place the chopped onions, chopped carrots & celery in the roasting pan. Mix and place the vegetables in the middle of the pan. (Watch video for reference)
  • Clean and rinse then pat the lamb dry with paper towels. Place the lamb on a large cutting board. Cut and discard the string. Butterfly the lamb (or ask the butcher to do it instead).
  • Rub 2 tbsp olive oil in the interior of the lamb. Add minced garlic, chopped rosemary & chopped parsley. Rub and mix the vegetables together.
  • Roll the lamb into a cylinder and tie it tightly with cooking twine (butcher's knot or wrap the twine to 1"-2" to secure it). Rub salt and pepper all over the lamb.
  • Fat side up- cut small slits into the lamb's exterior. Place sliced garlic & rosemary tip into the slits. Place the lamb on top of vegetables. Add beef broth in the roasting pan. Drizzle 2 tbsp olive oil on top of the lamb.
  • Place pan in the oven (uncovered). Turn down the oven to 325°F. Roast the lamb until your prefer doneness. Rare: 15 minutes per/lb. Medium-rare: 20 minutes per/lb. Medium : 25 minutes per/lb.
  • Remove the roasting pan and place lamb on a serving tray/plate. Tent with aluminum foil and let rest for 15 minutes before slicing.
  • Transfer the grease & liquid from the roasting pan to a sauce pan. Turn up the heat to medium-high. Add garlic, roasted vegetables & butter. Sauté until butter is melted. Add flour and stir constantly for 30 seconds. Pour in beef broth, Worcestershire sauce and mix. Whisk until smooth and no more clumps. Add red wine and mix everything together. Reduce the heat to medium and let it simmer for 10- 15 minutes or until desired consistency. Season with salt and pepper as needed. Strain the gravy to through the strainer. Discard the grease on top of the gravy.

Slice & serve. Enjoy!

    Keyword best roasted boneless leg of lamb rosemary and garlic red wine sauce, hoilday boneless leg of lamb with red wine sauce, roasted boneless leg of lamb
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    Roasted Red Pepper Garlic Soup

    Roasted Red Pepper Garlic Soup is a perfect appetizer or side soup to complement any meal with its sweet refreshing flavors that are wonderfully fresh and delicious.

    Warm satisfying rich and delicious is the best way to describe this Roasted Red Pepper Garlic Soup. The oven roasting process unlocks the fresh red bell peppers and onion flavors, giving the soup a creamy texture that makes this scratch made recipe a must try. Full of natural flavors, this dish is great as a main entree, lunch item or side soup. With very little preliminary work required in the kitchen, anyone can make this easy to follow recipe. I love dipping a fresh piece of bread in my bowl as I snack my way through another satisfying meal. My kids love theirs with grilled cheese sandwiches. 

    Watch the video and follow the instructions below to have a warm bowl of this Roasted Red Pepper Garlic soup today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Creamy and smooth, this comforting soup is also pretty awesome with toasted garlic bread or fresh French bread. Top with fresh grated parmesan cheese, onions or basil for a fancy look with tasty subtle changes in flavor. Thanks for visiting and see you again soon.

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    Spread the red bell peppers on a baking sheet (13″ x 9″). Add chopped onions, chopped carrots, tomatoes, and garlic head (trim about ¼” the top of the head). Drizzle extra virgin olive oil all over the vegetables. Sprinkle salt and black pepper on top.

    Bake in the oven for 40 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.

    Transfer the roasted vegetables to a food processor or blender. Add vegetable broth and blend until smooth. Or use a handle blender and puree the vegetables until smooth. 

    Transfer the soup to a pot/dutch oven. Turn the heat to medium heat. Simmer for 10 – 25 minutes until thickens to your liking. Season with salt and pepper if needed.

    Serve with grilled cheese, croutons, toast or crackers. Enjoy!

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    Roasted Red Pepper Garlic Soup

    Roasted Red Pepper Garlic Soup is a perfect appetizer or side soup to complement any meal with its sweet refreshing flavors that are wonderfully fresh and delicious.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Course Appetizer, Main Course, Side Dish
    Cuisine American
    Servings 4
    Calories

    Ingredients
      

    • 6 red bell peppers deseed & cut in half
    • 4 roma tomatoes cut in half
    • 2 carrots chopped
    • 1 garlic head
    • 1 medium sweet onion cut into chucks
    • 1 ½ cups vegetable broth
    • 2 tbsp olive oil
    • 1 tsp salt
    • ½ tsp black pepper

    Instructions
     

    • Preheat the oven to 425°F (218°C).
    • Spread the red bell peppers on a baking sheet (13" x 9"). Add chopped onions, chopped carrots, tomatoes, and garlic head (trim about ¼" the top of the head). Drizzle extra virgin olive oil all over the vegetables. Sprinkle salt and black pepper on top.
    • Bake in the oven for 40 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.
    • Transfer the roasted vegetables to a food processor or blender. Add vegetable broth and blend until smooth. Or use a handle blender and puree the vegetables until smooth. 
    • Transfer the soup to a pot/dutch oven. Turn the heat to medium heat. Simmer for 10 – 25 minutes until thickens to your liking. Season with salt and pepper if needed.

    Serve with grilled cheese, croutons, toast or crackers. Enjoy!

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      Slow Cooker Leg of Lamb with Gravy

      Fork tender and delicious Leg of Lamb is juicy perfection. Simple and easy this style slow cooking is tasty and good to the last bite. This is an excellent selection on any occasion especially during the holidays season. Full of flavor, textures recipe is excellent for sharing or your weekly food prep. The wonderful smells that start to float through the air during the long slow cooking will be an invitation to a well prepared meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously Leg of Lamb. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent gravy and juicy meat make this is a must try. Thanks for visiting and see you again soon.

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      Clean and rinse then pat the lamb dry with paper towels. Place lamb in the slow cooker (make sure that the lamb fits inside the slow cooker before you cook). Rub salt & pepper all over the lamb. Drizzle olive oil on top of the lamb. Add garlic, thyme and rosemary on top of the lamb. Pour in beef broth. 

      Slow cook on low for 10 hours or until tender (cook on high for 5 hours). Transfer the cooked lamb on to a plate and cover until ready to eat. Transfer the broth from the cooker to a cup. 

      Place butter in the saucepan and turn it up to medium-high. Wait for 30 seconds until it melts. Add flour and stir constantly for 30 seconds. Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat the step by adding second ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk. Reduce the heat to medium and let it simmer for 10 minutes or until desired consistency. Season with salt and pepper as needed. Optional: strain the gravy to remove any chumps of flour.

      Serve & Enjoy!

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      Slow Cooker Leg of Lamb

      Slow Cooker Leg of Lamb is savory, succulent and full of natural flavors that create a comforting meal that is simply delicious.
      No ratings yet
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      Cook Time 10 hours
      Total Time 10 hours
      Course Main Course
      Cuisine American, Greek, Mediterranean
      Servings 6
      Calories

      Equipment

      Ingredients
        

      • 4 lbs leg of lamb (bone-in)
      • 2 cups unsalted or low-sodium beef broth/stock
      • 2 tbsp olive oil
      • 2 tsp salt
      • 1 tsp black pepper
      • 4 garlic cloves
      • 5 thyme sprigs
      • 2 rosemary sprigs

      Gravy

      • 3 tbsp all-purpose flour
      • 2 tbsp unsalted butter

      Instructions
       

      • Clean and rinse then pat the lamb dry with paper towels. Place lamb in the slow cooker (make sure that the lamb fits inside the slow cooker before you cook).
      • Rub salt & pepper all over the lamb. Drizzle olive oil on top of the lamb. Add garlic, thyme and rosemary on top of the lamb. Pour in beef broth.
      • Slow cook on low for 10 hours or until tender (cook on high for 5 hours).
      • Transfer the cooked lamb on to a plate and cover until ready to eat. Transfer the broth from the cooker to a cup.
      • Place butter in the saucepan and turn it up to medium-high. Wait for 30 seconds until it melts. Add flour and stir constantly for 30 seconds. Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat the step by adding second ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk. Reduce the heat to medium and let it simmer for 10 minutes or until desired consistency. Season with salt and pepper as needed. Optional: strain the gravy to remove any chumps of flour.

      Serve & enjoy!

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        Slow Roast Leg of Lamb

        Fork tender and delicious Leg of Lamb is juicy perfection. Simple and easy this style roasting is tasty and good to the last bite. This is an excellent selection on any occasion especially during the holidays season. Full of flavor, textures recipe is excellent for sharing or your weekly food prep. The wonderful smells that start to float through the air during the long slow roast will be an invitation to a well prepared meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously Leg of Lamb. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent gravy and juicy meat make this is a must try. Thanks for visiting and see you again soon.

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        Preheat the oven to 425°F. Clean and rinse then pat the lamb dry with paper towels. Place the sliced onions, garlic cloves and rosemary in the roasting pan. Level the vegetables. Then place the lamb on top of vegetables. Sprinkle, rub salt & pepper all over the meat.

        Add beef broth & water in the roasting pan. Cover the pan with aluminum foil and place in the oven. Turn down the oven to 325°F. Cook for 4 hours & 15 minutes.

        Then, remove aluminum foil and cook uncovered for another 45 minutes.

        Remove the roasting pan and place lamb on a serving tray/plate. Cover with saran wrap (prevent drying out the meat). Place roasting pan on the cooktop or transfer the liquid to a sauce pan. Turn up the heat to medium-high. In a small bowl, add cornstarch and cold water; whisk. Add mixture to the pan and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove juice from the vegetables. 

        Serve & enjoy!

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        Slow Roast Leg of Lamb

        Tender fall off the bone delicious slow roast leg of lamb is a simple recipe everyone will enjoy.
        No ratings yet
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        Prep Time 5 minutes
        Cook Time 5 hours
        Total Time 5 hours 5 minutes
        Course Main Course
        Cuisine American, Greek
        Servings 6
        Calories

        Equipment

        • Roasting Pan

        Ingredients
          

        • 4-5 lbs leg of lamb
        • 4 cups unsalted or low-sodium beef broth/stock
        • 1 cup water
        • 2 tbsp extra virgin olive oil
        • 2 tsp salt
        • 1 tsp black pepper
        • 3 sprigs rosemary
        • 1 onion sliced
        • 1 garlic head

        Cornstarch Mixture

        • 2 tbsp cornstarch
        • 2 tbsp cold water

        Instructions
         

        • Preheat the oven to 425°F. Clean and rinse then pat the lamb dry with paper towels.
        • Place the sliced onions, garlic cloves and rosemary in the roasting pan. Level the vegetables. Then place the lamb on top of vegetables. Sprinkle, rub salt & pepper all over the meat. Add beef broth & water in the roasting pan. Cover the pan with aluminum foil and place in the oven.
        • Turn down the oven to 325°F. Cook for 4 hours & 15 minutes. Then, remove aluminum foil and cook uncovered for another 45 minutes.
        • Remove the roasting pan and place lamb on a serving tray/plate. Cover with saran wrap (prevent drying out the meat).
        • Place roasting pan on the cooktop or transfer the liquid to a sauce pan. Turn up the heat to medium-high.
        • In a small bowl, add cornstarch and cold water; whisk. Add mixture to the pan and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove juice from the vegetables.

        Serve & enjoy!

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          Oven Roasted Cornish Hen

          Lovely crispy Oven Roasted Cornish Hen cooked to tasty perfection and bursting with juices is a very fine meal. This method of preparation is simple and is perfect as a main entree on most any occasion. This dish aisles has the formal qualities for a private meal for two or for a small holiday celebration.

          This is a simply delicious Oven Roasted Cornish Hen that can be made most anyone. Full of natural juices and aromas Cornish Hen is a moist and tender meat that is succulently satisfying for a fabulous meal selection. My family loves this recipe and we recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this gorgeous cornish hen on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Quick and easy to prepare this cornish hen recipe is tender, juicy and absolutely delicious. Thanks for visiting and see you again soon.

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          Preheat the oven to 425°F. Clean and rinse then pat the hens dry with paper towels.

          In a small bowl: combine all the dry seasoning ingredients together and set aside. Rub olive oil all over the hens. Then rub the seasoning mixture all over the chicken. Tie the legs together. Tuck the wings behind the hen’s back.

          Place the sliced onions, garlic, lemon, rosemary, thyme in the 9″ x 13″ roasting pan. Level the vegetables.

          Then place the whole cornish hens on top of the vegetables. 

          Place the uncovered cornish hens in the middle rack of the oven. Bake at 425°F for 50-60 minutes or until internal temperature of the hen reaches to 165°. Remove the roasting pan and let rest at room temperature for 20 minutes before serving.

          Serve & enjoy!

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          Oven Roasted Cornish Hen

          Tender and juicy Roasted Cornish Hen is succulent and delicious.
          No ratings yet
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          Prep Time 10 minutes
          Cook Time 50 minutes
          Total Time 1 hour
          Course Holiday, Main Course
          Cuisine American
          Servings 2
          Calories

          Equipment

          Ingredients
            

          • 2 whole cornish hen about 1.5 lb each
          • 1 large onion slice
          • 5 garlic cloves slice
          • 2 rosemary sprigs
          • 6 thyme sprigs
          • 1 lemon slice
          • 2 tbsp olive oil

          Dry Rub

          • 1 tsp salt
          • 1 tsp onion powder
          • 1 tsp garlic powder
          • 1 tsp smoke paprika
          • ½ tsp black pepper

          Instructions
           

          • Preheat the oven to 425°F. Clean and rinse then pat the hens dry with paper towels.
            2 whole cornish hen
          • In a small bowl: combine all the dry seasoning ingredients together and set aside.
            1 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoke paprika, ½ tsp black pepper
          • Rub olive oil all over the hens. Then rub the seasoning mixture all over the chicken. Tie the legs together. Tuck the wings behind the hen's back.
            2 tbsp olive oil
          • Place the sliced onions, garlic, lemon, rosemary, thyme in the 9" x 13" roasting pan. Level the vegetables. Then place the whole cornish hens on top of the vegetables.
            1 large onion, 5 garlic cloves, 2 rosemary sprigs, 1 lemon, 6 thyme sprigs
          • Place the uncovered cornish hens in the middle rack of the oven. Bake at 425°F for 50-60 minutes or until internal temperature of the hen reaches to 165°.
          • Remove the roasting pan and let rest at room temperature for 20 minutes before serving.

          Serve & enjoy!

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            Keyword best cornish hen, easy cornish hen, oven roasted cornish hen, roasted cornish hen
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            Dutch Oven Braised Brisket

            Sweet and savory Dutch Oven Braised Brisket in cherry tomatoes and onions is a simple meal that can be served with anything you prefer. It’s definitely great option for people on a low carb diet. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. 

            People who are not on a low carb diet they can serve it with rice or on a bed of fresh mashed potatoes for a complete and balanced meal. Baked beans, coleslaw, corn on the cob, macaroni & cheese, Texas toast or French bread also make good partners for this hearty meal. The Dutch Oven is perfect for this traditionally tough cut of beef; it helps to hold the moisture in the pot allowing the brisket to develop the perfect level of natural juices and succulent tenderness.

            Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Brisket can be very tough if not allowed to cook properly. Follow the directions for guaranteed tender and delicious results. Thanks for visiting and see you again soon.

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            Clean and pat the brisket dry with a paper towel. Optional: trim and discard some of the fat. Rub salt & pepper on the meat side of the brisket (not the fat side). Set aside.

            Preheat the oven to 350°F. Add sliced onions, cherry tomatoes, garlic, tomato paste, broth, olive oil, Worcestershire sauce, carrots and bay leaves in the Dutch Oven.

            Place brisket on top (fat side up). Cover with lid.

            Place dutch oven in the lower rack of the oven. Cook for 3-4 hours or until the meat is fork tender. Check the brisket after 3 hours and add more liquid (broth/water) if needed. 

            Remove brisket from the dutch oven. Let rest for 30 minutes. Slice the meat against the grain.

            Serve & enjoy!

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            Dutch Oven Braised Beef Brisket

            Tender and succulent Duty Oven Braised Beef Brisket is a hearty meal that is full of natural juices and flavors.
            No ratings yet
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            Prep Time 10 minutes
            Cook Time 3 hours
            Total Time 3 hours 10 minutes
            Course Main Course
            Cuisine American
            Servings 6
            Calories

            Equipment

            • Dutch Oven

            Ingredients
              

            • 6 lbs brisket (flat or point)
            • 2 tsp salt
            • 1 tsp black pepper
            • 2 large sweet onions sliced
            • 1 lb carrots
            • 3 cups cherry tomatoes
            • 1 ½ cups unsalted or low-sodium beef broth/stock
            • 3 tbsp olive oil
            • 2 tbsp tomato paste
            • 1 tbsp Worcestershire sauce
            • 7 garlic cloves minced
            • 3 bay leaves

            Instructions
             

            • Clean and pat the brisket dry with a paper towel. Optional: trim and discard some of the fat. Rub salt & pepper on the meat side of the brisket (not the fat side). Set aside.
            • Preheat the oven to 350°F.
            • Add sliced onions, cherry tomatoes, garlic, tomato paste, broth, olive oil, Worcestershire sauce, carrots and bay leaves in the Dutch Oven. Place brisket on top (fat side up). Cover with lid.
            • Place dutch oven in the lower rack of the oven. Cook for 3-4 hours or until the meat is fork tender. Check the brisket after 3 hours and add more liquid (broth/water) if needed.
            • Remove brisket from the dutch oven. Let rest for 30 minutes. Slice the meat against the grain.

            Serve & enjoy!

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