Keto Detox Diet by James Patrik

Lamb Leg with Sun-dried Tomato Pesto Serves 8 / Prep time: 15 minutes / Cook time: 70 minutes Sun-dried tomatoes, especially those packed in seasoned olive oil, provide an intense burst of flavor and are perfect for pesto and sauces.  The drying process removes the tomatoes’ water content while retaining and amplifying most of the nutrients and sweet taste of this popular fruit.  Sun-dried tomatoes are an excellent source of iron, vitamin K, and protein. INGREDIENTS :- FOR THE PESTO 1 cup sun-dried tomatoes packed in oil, drained ¼ cup pine nuts 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh basil 2 teaspoons minced garlic FOR THE LAMB LEG 1 (2-pound) lamb leg Sea salt Freshly ground black pepper 2 tablespoons olive oil RECIPE :- TO MAKE THE PESTO 1. Place the sun-dried tomatoes, pine nuts, olive oil, basil, and garlic in a blender or food processor; process until smooth. 2. Set aside until needed. TO MAKE THE LAMB LEG 1. Preheat the oven to 400°F. 2. Season ...

Rosemary-Garlic Lamb Racks Serves 4 / Prep time: 10 minutes, plus 1 hour marinating time / Cook time: 25 minutes Lamb is not one of the most popular meat choices in North America, but it is consumed in many other countries as a staple food.  Spring lamb is the best choice when considering this product, although you can find lamb both fresh and frozen year-round in most grocery stores.  If you are using frozen lamb, make sure it is completely thawed before adding the racks to the marinade. INGREDIENTS :- 4 tablespoons extra-virgin olive oil 2 tablespoons finely chopped fresh rosemary 2 teaspoons minced garlic Pinch sea salt 2 (1-pound) racks French-cut lamb chops (8 bones each) RECIPE :- 1. In a small bowl, whisk together the olive oil, rosemary, garlic, and salt. 2. Place the racks in a sealable freezer bag and pour the olive oil mixture into the bag. Massage the meat through the bag so it is coated with the marinade. Press the air out of the bag and seal it. 3. Marinate the l...

Lamb Chops with Kalamata Tapenade Serves 4 / Prep time: 15 minutes / Cook time: 25 minutes Lamb racks seem like the epitome of fine dining, perfectly cooked and cut into chops that are arranged in patterns with elegant bones pointing to the ceiling.  Frenching the racks—removing the meat from the upper bones cleanly—is not difficult but can certainly be time consuming if you have never done it before.  If you get the racks from your local butcher, you can always ask them to do the work for you to save valuable kitchen time. INGREDIENTS :- FOR THE TAPENADE 1 cup pitted Kalamata olives 2 tablespoons chopped fresh parsley 2 tablespoons extra-virgin olive oil 2 teaspoons minced garlic 2 teaspoons freshly squeezed lemon juice FOR THE LAMB CHOPS 2 (1-pound) racks French-cut lamb chops (8 bones each) Sea salt Freshly ground black pepper 1 tablespoon olive oil RECIPE :- TO MAKE THE TAPENADE 1. Place the olives, parsley, olive oil, garlic, and lemon juice in a food processor and proces...

Roasted Pork Loin with Grainy Mustard Sauce Serves 8 / Prep time: 10 minutes / Cook time: 70 minutes This sauce is delicious; you might have to double the amount you make because eating it by the spoonful as a snack is a real treat.  It is also stellar with barbecued beef tenderloin or a perfectly roasted lamb rack. INGREDIENTS :- 1 (2-pound) boneless pork loin roast Sea salt Freshly ground black pepper 3 tablespoons olive oil 1&½ cups heavy (whipping) cream 3 tablespoons grainy mustard, such as Pommery RECIPE :- 1. Preheat the oven to 375°F. 2. Season the pork roast all over with sea salt and pepper. 3. Place a large skillet over medium-high heat and add the olive oil. 4. Brown the roast on all sides in the skillet, about 6 minutes in total, and place the roast in a baking dish. 5. Roast until a meat thermometer inserted in the thickest part of the roast reads 155°F, about 1 hour. 6. When there is approximately 15 minutes of roasting time left, place a small saucepan over med...