The Sexy Forever Recipe Bible (104 page)

2 teaspoons drained capers

1 garlic clove, finely minced

Zest and juice from 1 lemon

¼ cup dry white wine (use chicken stock for Detox)

2 tablespoons (¼ stick) unsalted butter

Heat a large sauté pan over high heat. Add the olive oil.

Form the veal into 4 patties and season with salt and pepper. Dip each patty first in the Parmesan cheese and then into the beaten egg. Gently place the patties into the sauté pan, being careful not to splash the oil. Cook on each side until golden brown, about 3 minutes. Transfer to a warm platter and set aside.

Reduce the heat to medium. In the same sauté pan, add the capers, garlic, lemon zest, lemon juice, and wine, carefully scraping any bits from the bottom of the pan. Allow the wine to reduce by half. Add the butter and stir until melted. Pour the sauce over the patties and serve immediately.

SERVES 4

roasted leg of lamb

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

One 7- to 8-pound whole leg of lamb

8 garlic cloves, halved

2 tablespoons extra virgin olive oil

2 tablespoons dried rosemary

2 tablespoons dried thyme

Sea salt and freshly ground black pepper

1 cup beef stock, preferably
homemade

1 cup dry red wine (use stock for Detox)

2 tablespoons (¼ stick) unsalted butter

Preheat the oven to 350°F.

Using a small paring knife, make 16 small slits into the flesh of the lamb. Insert half a clove of garlic into each slit. Rub the lamb with the olive oil, then sprinkle with the rosemary, thyme, and salt and plenty of freshly ground pepper. Place the lamb, fat side up, on a rack in a roasting pan. Set the pan in the oven and roast for 1¼ to 1½ hours. Baste several times during cooking with the accumulated juices. After 1 hour, start testing for doneness with a meat thermometer: 130°F for medium-rare, 140°F for medium. As soon as the lamb is done, remove it from the roasting pan and set aside for carving.

Pour off most of the fat from the roasting pan, reserving about 3 tablespoons to make the sauce. Place the roasting pan on top of the stove over high heat. When the pan is hot, add the stock and wine, scraping the browned bits from the bottom of the pan to release the flavors. Reduce the sauce by one-half. Turn off the heat and add the butter, 1 tablespoon at a time, swirling until melted and combined. Spoon the sauce over the carved meat.

SERVES 8 TO 10

grilled butterflied leg of lamb

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

6 garlic cloves, chopped

3 tablespoons chopped fresh rosemary

2 tablespoons sea salt

Freshly ground black pepper

3 tablespoons olive oil

One 7- to 8-pound leg of spring lamb, boned and butterflied

Juice of 1½ lemons

In a small dish, mix the chopped garlic, rosemary, salt, pepper, and olive oil. Place the lamb in a roasting pan and rub all over on both sides with the garlic–olive oil mixture. Squeeze the juice from the lemons all over the lamb. Let marinate at least 1 hour (best to marinate overnight) in a nonreactive container, covered and refrigerated. Make sure to take the meat out and let sit at room temperature for about 15 minutes before grilling.

Heat a grill to high heat.

Place the lamb on the hot grill and sear on each side for 5 to 7 minutes. This seals all the juices inside. Turn the heat down to medium and cook, turning often, for another 35 to 40 minutes. (If the grill has a cover, close it during cooking to roast the insides.) Check for doneness with a meat thermometer: 130°F for medium rare, 140°F for medium. Remove from the grill and let stand for 10 minutes before carving. Carve into thin slices and serve immediately.

SERVES 10 TO 12

lamb loin with tarragon salsa

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 medium tomatoes, diced

7 tablespoons extra virgin olive oil, plus more for the pan

2 tablespoons white wine vinegar

1 tablespoon chopped fresh tarragon