Atkins Lamb Recipes

Ingredients:

3 tbsp olive oil, divided
1/2 small onion, chopped
2 cloves garlic, pushed through a press
1 1/2 lb lean ground lamb
1/2 cup red wine
1 tbsp tomato paste
1 cup carbohydrate controlled tomato sauc, (such as Rao)
1/2 tsp salt
1/4 tsp ground cinnamon
dash of ground cloves
1 medium eggplant, peel, slice diag 1/4' sl
6 oz cream cheese
1/4 cup cream
1/4 tsp nutmeg
1/4 cup feta cheese, grated

Instructions:

Moussaka is a delicious one-dish-meal. The trouble is that it used to take
hours to prepare. Our low carb version is a lot faster than traditional
recipes, but just as good.

1. Heat oven to 425º F. Heat 1 tbs oil in a large pan over medium heat.
Cook onion 3 minutes until soft; add garlic and lamb. Cook lamb 5 minutes,
until no longer pink, breaking up with a wooden spoon. Drain off fat; stir
in wine, tomato paste, tomato sauce, salt, cinnamon, and cloves. Bring to a
boil; reduce heat to low and simmer 10 minutes.

2. While sauce is cooking, prepare eggplant. Brush slices with remaining 3
tbs oil. Arrange in a single layer on a baking sheet. Bake 12 to 15 minutes
until lightly browned and softened. Flip slices halfway through cooking
time.

3. In a small saucepan, cook cream cheese, cream and nutmeg just until
cream cheese melts; whisk until smooth. Set aside.

4. Heat oven to 350°F. Oil an 8' or 9' square baking pan. Spread a thin
layer of meat sauce on bottom. Layer half the eggplant slices on top; cover
with half the remaining meat sauce and half the cream sauce. Repeat
layers. Sprinkle with feta cheese. Bake 20 minutes until cheese starts to
brown. Serve hot or at room temperature.

Prep time: 10 minutes

Bake/Cook time: 40 minutes

Carbohydrates: 10 grams

Net Carbs: 7.5 grams

Fiber: 2.5 grams

Protein: 32.5 grams

Fat: 44 grams

Calories: 580

Servings: 6