PREP TIME: 20 minutes
COOK TIME: 10 minutes
YIELD: 1 Serving
MACRONUTRIENT RATIO: 2.5:1
KETO DIET PLANS: Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
5 grams ( 1 teaspoon) orange juice - unsweetened
5 grams ( 1 teaspoon) lime juice - unsweetened
5 grams garlic (1 med. clove) - minced
30 grams ( 1 Tablespoons) olive oil
3 grams (1 teaspoon) curry powder
80 grams raw Lamb, shoulder
50 grams (1/2 cup) asparagus - raw
1Mix together the lime and orange juices, minced garlic and curry powder to make the marinade.
2Cut a 1 inch slice of lamb shoulder to the appropriate servings size above. Place in a small bowl with marinade sauce for 2-4 hours in the refrigerator.
3Cut an 8 inch square of foil and place on a small shallow oven-proof dish. Place lamb on foil and surround with the asparagus spears. Broil 6-8 minutes turning everything once, removing asparagus if they brown.
4While the lamb is broiling, place the olive oil in small saucepan and heat until warm, then add the marinade and cook until mixture gently boils and thickens. Transfer the cooked asparagus and lamb to the pan and turn off heat - allow to cool a bit before serving.