Luxury Low-Fat Recipes

By Moira Hodgson
Photograph: iStock

Ask your butcher to remove the bone and every bit of fat. The meat is
protected from drying out by the mustard-herb crust.
Serves 8 to 10
Prep time: 45 minutes, at least a day before roasting
Cooking time: 2 to 3 hours, depending on whether lamb is rare, medium or well done
    1     boned leg of lamb, around 7 to
        8 pounds
    ¼    to 1/3 cup Dijon mustard
    6     garlic cloves, coarsely chopped
    3     cups fine plain bread crumbs
    4     tablespoons fresh rosemary
    4     tablespoons fresh thyme
    4     tablespoons flat-leaf parsley
    2     tablespoons grated lemon peel
    ½     cup olive oil
    ¾     teaspoon coarse sea salt
    ½     teaspoon freshly ground pepper
1. A day or two before cooking, trim any remaining fat away from the leg of lamb, and wipe dry with paper towels.
2. Put the remaining ingredients in the bowl of a food processor. Process until thoroughly blended.
3. Place the lamb on a large, clean work surface, skin side down. Using your hands, press about half the crumb mixture onto the surface of the lamb. Roll and tie the lamb with string, like a parcel. Press the rest of the crumb mixture around the lamb. Wrap the lamb in foil and refrigerate overnight.
4. Bring the lamb to room temperature.
Preheat the oven to 450°. Place the lamb on a rack in a roasting pan. Roast for 30 minutes.
5. Reduce the oven temperature to 350°, and continue to cook for 25 minutes per pound for rare, 30 for medium-rare, 35 minutes for well done. (Place a tent of foil over the lamb if the outside is browning too quickly.) Test the temperature by inserting a meat thermometer into the center of the roast. Remove the lamb from the pan, and let it rest for 10 to 15 minutes. Remove string and slice.

A true carbonara has as many as five eggs, a half pound of pancetta and
6 tablespoons of butter. This recipe trims the fat from the pancetta, uses only olive oil and just two eggs.
Serves 4
Prep time: 15 minutes
Cooking time: 15 minutes
    1     pound spaghetti
    ¼     pound pancetta or lean slab bacon
    1     tablespoon olive oil
    2     garlic cloves, peeled and crushed
    2     large eggs
        Salt and freshly ground pepper
    ½     cup freshly grated pecorino or
        Parmesan cheese, plus more for
        passing around at the table
1. Bring a large pot of salted water to boil for the spaghetti.
2. Chop the pancetta into small cubes, trimming as much fat as you can. Heat the oil in a skillet, and sauté the pancetta with the garlic until it is golden. Remove the garlic, and discard. Keep the pancetta warm.
3. Break the eggs into a bowl large enough to hold the spaghetti. Beat and season with pepper and salt.
4. Cook the spaghetti until al dente, 9 to 10 minutes. Reserve half a cup of cooking liquid. Drain, and add the hot spaghetti to the egg mixture. (The pasta should be hot when you toss it with the eggs, so the heat will cook them.) Toss well, add the pancetta and grated cheese, and toss some more. Add a little hot cooking liquid if the sauce needs thinning. Season with plenty of pepper, and add salt if necessary.

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