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Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

Easy, Low Carb Broiled Lamb with Butter Fennel

Low Carb Broiled Lamb and Butter Fennel By The Nourished Caveman 2.jpg


This is an easy weeknight meal.

It will take about 20 minutes to prepare, not including the time to bring the meat to room temperature.

It is a good way to prepare a fattier cut of lamb, like shoulder, or some lamb stew meat, without having to cook it for a long time.

Cooking the meat to medium-rare will preserve some of the amino-acid chains intact, providing you with high quality protein, easy to digest and ready to be assimilated.

Fennel is good source of Niacin, Calcium, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Folate, Potassium and Manganese.

Onion good is a good source of Dietary Fiber, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Vitamin C.

Nutrition info from  http://nutritiondata.self.com

Easy Broiled Lamb and Butter Fennel By The Nourished Caveman 4

Easy, Low Carb Broiled Lamb and Butter Fennel
Nutrition Information
  • Serves: 1
  • Fat: 55 grams
  • Carbohydrates: 10 grams
  • Protein: 6 grams
  • LAMB
  • 120 grams of lamb stew meat, cut in 1 inch cubes
  • 30 grams of onion cut in rounds, about ¼ inch thick
  • 100 grams of fennel bulb, sliced into ¼ inch thick slices
  • 3 tablespoons of butter
  • ¼ cup of water
  • Celtic Sea salt and Freshly Ground Pepper
  1. Place the lamb and the onion in a broiler pan ( I use this one a lot!) under the heated broiler on high for ⅚ minutes, or until the meat is brown outside but still pink inside.
  2. Sprinkle with sea salt and freshly ground pepper.
  3. In the meantime melt the butter in a skillet, add the sliced fennel, and saute' for few minutes.
  4. Add a pinch of sea salt.
  5. Add the water to the skillet and cover with a tight lid.
  6. Cook for about 10 minutes, until tender but not overcooked.
  7. Serve together with the lamb.

Broiled Lamb and Butter Fennel in the Pan By The Nourished Caveman


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