The Keto Reset Diet by Aliza Schoens - HTML preview

Serves 8 / Prep time: 15 minutes / Cook time: 70 minutes

Sun-dried tomatoes, particularly those pressed in prepared olive oil, give an extreme explosion of flavor and are ideal for pesto and sauces. The drying system eliminates the tomatoes' water content while holding and intensifying the vast majority of the supplements and sweet taste of this well known organic product. Sun-dried tomatoes are a great wellspring of iron, nutrient K, and protein.

FOR THE PESTO

1 cup sun-dried tomatoes pressed in oil, depleted

¼ cup pine nuts

2 tablespoons extra-virgin olive oil

2 tablespoons slashed new basil

2 teaspoons minced garlic

FOR THE LAMB LEG

1 (2-pound) sheep leg

Sea salt

Newly ground dark pepper

2 tablespoons olive oil

TO MAKE THE PESTO

1. Place the sun-dried tomatoes, pine nuts, olive oil, basil, and garlic in a blender or food processor; measure until smooth.
2. Set to the side until required.

TO MAKE THE LAMB LEG

1. Preheat the broiler to 400°F.
2. Season the sheep leg done with salt and pepper.
3. Place an enormous ovenproof skillet over medium-high warmth and add the olive oil.
4. Sear the sheep on all sides until pleasantly carmelized, around 6 minutes altogether.
5. Spread the sun-dried tomato pesto all around the sheep and spot the sheep on a heating sheet. Cook until the meat comes to your ideal doneness, around 1 hour for medium.
6. Let the sheep rest for 10 minutes prior to cutting and serving.

PER SERVING Calories: 352; Fat: 29g; Protein: 17g; Carbs: 5g; Fiber: 2g; Net Carbs: 3g; Fat 74%/Protein 20%/Carbs 6%