Sautéed Lamb with Pomegranate, Feta, and Walnuts

    A fancy keto dinner that can be quickly prepared! If you have never tried lamb meat before, dont be nervous! Lamb offers a welcome change of flavor to the same old chicken, beef, or pork.

    19.8 g mayonnaise, Hellmann’s

    1 g fresh squeezed lemon juice

    20 g lamb tenderloin, pounded very thin, cooked

    10 g European-style butter

    7 g black walnuts, dried

    13 g 40% heavy cream

    0.5 g fresh parsley


    10 g European-style butter

    7.5 g feta cheese

    5 g pomegranate seeds, fresh

    After measuring all ingredients on a gram scale, mix together the mayonnaise, heavy cream, lemon juice, parsley, salt, and pepper. Pour the mixture onto a serving plate and set aside. Melt the butter in a nonstick frying pan and reheat the lamb meat in the butter. The lamb will absorb some of the butter by using this method. Remove the lamb and place on top of the mayonnaise sauce. Scrape all of the remaining butter out of the pan onto the lamb. Crumble the feta and walnuts and sprinkle over the top of the meat. Finish by sprinkling the pomegranate seeds over the top.

    Notes: If you have never removed the seeds from a fresh pomegranate before, here are some tips to help. First, remove the top of the pomegranate and score into sections on the thickest areas of the membrane with a knife. Then place the fruit in a bowl of water and pull open the sections and release the seeds. After removing the membranes from the water, drain and dry the excess water from the seeds using a paper towel.