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| No Salt Added Roast Lamb Fibonacci
8 cloves garlic, peeled and slivered
Leg of lamb, 5 to 7 pounds
2 teaspoons of crumbled rosemary leaves
1 teaspoon of thyme
freshly ground pepper
2 teaspoons of low sodium mustard
2 tablespoons of extra virgin olive oil
21 unpeeled, whole garlic cloves
1 tablespoon of flour
1/2 to 3/4 cup of water
Preheat oven to 350ºF. Insert slivers of garlic all over lamb. Sprinkle with rosemary (make sure you crumble it in your fingers), thyme, and ground pepper. Spread mustard over entire lamb and then rub with 1 tablespoon of olive oil. In a large roasting pan sauté the 21 garlic cloves in 1 tablespoon of olive oil on low heat for about 5 minutes. Spread the cloves evenly over the pan and lay the leg of lamb on top. Cover with aluminum foil and roast for 1 hour. Uncover and continue to roast until lamb is done to taste (about 18 minutes to the pound.) Pour off the fat. Add 1 tablespoon flour and blend in thoroughly. Then mix in water and heat until thickened. Serve gravy in a separate dish. Serves 10
Calories: 261 Fat: 17 g Saturated Fat: 6 g Cholesterol: 79 mg Protein: 22 g Carbohydrate: 4 g Sodium: 58 mg Potassium: 307 mg
Mashed Potatoes & Parsnips w/Roasted Garlic
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Fruit Meringues
2 egg whites
1/4 cup of sugar
1 cup of softened lite dessert topping
2 to 3 cups of fresh fruit, such as strawberries, raspberries, peaches, grapes, kiwi
Preheat oven to 250ºF. In a mixing bowl beat egg whites until they form stiff peaks. Gradually add sugar. Spread baking sheet with waxed paper or parchment and spoon mixture on paper, forming mounds. Bake them for about 2 hours, until the meringues are dry, not sticky. Let cool, then spoon softened topping on each meringue and arrange sliced fruit in colorful designs on top. Serve with a fresh marigold, violets, and mint. Makes 6 meringues
Calories: 105 Fat: 3 g Saturated Fat: 3g Cholesterol: 0 mg Protein: 2 g Carbohydrate: 19 g
Sodium: 22 mg Potassium: 145 mg
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