Lemon Lamb

Servings: 6

This traditional Greek recipe works equally well with cuts like lamb shanks or breast of lamb.

1⁄3 Cup Lemon Juice, Freshly Squeezed 3 Pounds Lamb Shanks (or Other Lamb) 1 Tablespoon Olive Oil

1 Cloves Garlic, Crushed

1 Tablespoon Fresh Oregano (Divided) or 2 Teaspoons Dried Oregano (Divided)

Trim skin and all excess fat from the lamb. Cut the meat down the center so that it lays flat and rub both inside and outside surfaces with some of the lemon juice and sprinkle them with salt and pepper. On the inside surface of the meat, sprinkle a teaspoon of dried oregano or 1⁄2 a tablespoon of chopped fresh oregano. Roll the meat up and tie securely.

Heat a tablespoon of olive oil in a pot large enough to take the roll comfortably and brown the meat on all sides. Turn the heat down to low and add to the pot the rest of the lemon juice, the garlic, and another teaspoon of dried oregano or 1 tablespoon of fresh. Cover the pot and simmer very gently, turning occasionally, for about 21⁄2 hours, till very tender.

To serve, remove the string, slice the meat and pour the lemony juices over the meat.

TIP: If you use a fattier cut, make the dish a day ahead, refrigerate it and remove the fat that coagulates on top. The dish gains even more flavor when made ahead.

Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner