Recipe: Lamb Protein Bomb with Greek Tzatziki
Ingredients:
- 800 grams of boneless lamb shoulder
- 3 tablespoons of olive oil
- 2 tablespoons of dried oregano
- 1 tablespoon of dried thyme
- 4 cloves of garlic, minced
- 1 large cucumber
- 2 cups of Greek yogurt
- Lemon juice to taste
- Salt and pepper to taste
Cooking Instructions:
- Begin by preparing your lamb. Rub the lamb shoulder with the olive oil, dried oregano, dried thyme, minced garlic, salt, and pepper. Let it marinate for at least an hour, or ideally overnight.
- Preheat your oven to 325°F (165°C). Place the lamb in a roasting tin and cover with aluminum foil. Roast for about 4 hours, or until the meat is tender and falls apart easily.
- While the lamb roasts, prepare your tzatziki sauce. Grate the cucumber and mix it with the Greek yogurt. Add in the lemon juice, salt, and pepper. Stir everything together until well combined. Refrigerate until ready to serve.
- Once your lamb is ready, let it rest for about 10 minutes. Slice the lamb into thin strips.
Nutritional Information Per Serving:
- Calories: 685
- Protein: 65g
- Fats: 45g
- Carbs: 9g
Plating:
Begin by placing a handful of thinly sliced lamb at the center of a plate, making sure to show off its juicy, tender texture. Drizzle a decent amount of chilled tzatziki over the lamb for a visually appealing contrast in color and texture. You want your lamb to look as if it’s resting on a bed of creamy tzatziki. To finish, add a little sprinkle of dried oregano and a slice of lemon on the side for that extra Greek touch. This dish should look like a fusion of rustic and elegance, warm and inviting while boasting a high-protein low-carb delicious meal.