ENTREES

Please check back often for the addition of more of my favorite recipes for Entrees

BEEF ENTREES

MEATLOAF WITH MUSHROOMS & BEANS

2 teaspoons extra-virgin olive oil

1/2 cup dehydrated minced onion bits

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 large cloves garlic, minced

1 15-oz can great northern beans

1 1/2 pounds ground sirloin

2 large eggs

1/2 cup chopped parsley

4 teaspoons Worcestershire Sauce

2 teaspoons Dijon mustard, plus extra for serving

Heat oven to 375 degrees.  Lightly coat an 8- by 4- by 2 1/2-inch metal or glass loaf pan with cooking spray.  In large skillet, heat oil over medium-high heat.  Add onion and next 5 seasonings.  Reduce heat to medium-low and cook, stirring occasionally, 2 minutes.  Add mushrooms and garlic; cook, stirring occasionally until mushrooms are incorporated, about 3 minutes longer.  Add beans and stir to combine.  Transfer mixture to a bowl and allow to cool, about 5 minutes.

In a large bowl, combine bean mixture, ground sirloin, eggs, parsley and 2 teaspoons Worcestershire.  Mix lightly, but thoroughly.  Gently form into a loaf and place into prepared pan.  Stir together mustard and rest of Worcestershire and set aside.  Bake meatloaf on middle rack of oven for 50 minutes.

Remove and brush with reserved Worcestershire mixture.  Return to oven and bake 10 to 15 minutes longer.  Let stand 5 minutes before slicing and serving.  Serve with additional Dijon mustard.  SERVES 6
SOUTH BEACH DIET FRIENDLY: Phase 1

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WHOLE WHEAT NO-BOIL LASAGNA

1 9-oz box Gia Russa Whole Wheat Lasagna

2 24-oz jars Light Ragu No-Sugar-Added Spaghetti Sauce

2 eggs

2 16-oz containers Low fat Ricotta Cheese

2 cups shredded, reduced fat Mozzarella Cheese

1/2 cup grated Romano cheese

1 tablespoon dried parsley flakes

1 pound extra lean ground beef or sirloin, crumbled & browned

2 8-oz packages Baby Bella mushrooms, sliced

1 6-oz package fresh baby spinach leaves

1 tablespoon olive oil

2 cloves garlic, minced

grated Parmesan cheese for topping

Preheat oven to 400 degrees.  Spray a 9 x 13 glass or stoneware baking dish with a nonstick cooking spray.  In a large bowl, combine ricotta, mozzarella, Romano, eggs and parsley; set aside.

In a large skillet, heat olive oil and saute' mushrooms for approximately 2 to 3 minutes.  Add minced garlic and cook an additional 60 seconds; set aside.

Cover bottom of baking dish with 6 to 7 ounces of the spaghetti sauce.  Layer 4 uncooked noodles (slightly overlapping), 1/3 of the ricotta mixture, 1/3 of the vegetables, 1/3 of the spinach and 1/3 of the beef.  Drizzle approximately 6 to 7 ounces of sauce over the beef.  Create the next layer, beginning with the pasta sheets.  Gently press down on each layer until completed.  Repeat layering instructions until you have created 4 layers.  Top with remaining sauce.

Cover with plastic wrap, then aluminum foil, and bake for 45 to 50 minutes.  Remove from the oven and let stand for approximately 15 to 20 minutes before cutting or serving.  Top with Parmesan cheese, or additional Romano cheese, if desired.
SERVES 6
SOUTH BEACH DIET FRIENDLY: Phase 2

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FISH & SEAFOOD ENTREES

BROILED SALMON WITH GINGER-SOY MARINADE

Four 6-oz salmon steaks
1 minced garlic clove
1 tablespoon peeled & finely minced fresh ginger
1 tablespoon fresh lime juice
1 teaspoon grated fresh lime zest
2 to 3 tablespoons low-sodium soy sauce, to taste
2 tablespoons dry sherry or sake
2 tablespoons pure-pressed sesame oil
1 tablespoon minced fresh cilantro or parsley
1 lime, sliced into wedges, for garnish

Preheat broiler. Rinse fish under cold water and pat dry with paper towels.

Prepare marinade by mixing garlic, ginger, lime juice, grated lime zest, soy sauce, sherry or sake, sesame oil and cilantro or parsley.  Marinate fish in ginger-soy mixture about 30 minutes, turning several times.  Drain fish, reserving marinade.

Broil fish steaks about 3 inches from heating element, on a lightly greased broiler pan, about 6 minutes.  Turn fish, baste on other side with marinade and broil another 5 minutes, until fish flakes easily with a fork.  Serve garnished with lime wedges and whole cilantro or parsley sprigs.

SERVES 4

South Beach Diet Friendly:  Phase 2

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MEXICAN BAKED FISH

1 pound cod fillets, approximately 3-ounces each

1 cup salsa

1/2 cup coarsely crushed corn chips *

1 cup shredded sharp cheddar cheese (optional)

1 avocado, peeled, pitted and sliced

1/4 cup sour cream

Preheat oven to 400 degrees.  Lightly grease an 8 x 12 inch baking dish.  Rinse fish fillets under cold water, then pat dry with paper towels.  Lay fillets side by side in the prepared baking dish.  Pour salsa over top of fillets, then sprinkle evenly with the shredded cheese, if using.  Top with the crushed chips.  Bake, uncovered, for 15 minutes, or until fish is opaque and flakes with a fork.  Serve topped with a sliced avocado and sour cream.
SERVES 4
SOUTH BEACH DIET FRIENDLY: Phase 2 (when using my substitution)

* I substitute Garden Salsa flavored Sun Chips  

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SALMON PATTIES

1 can pink salmon

2 eggs

salt

freshly ground black pepper

2 to 3 tablespoons olive oil* or canola oil

Drain salmon and put in a mixing bowl. Mix in the eggs, salt and pepper to taste. Pat out patties and set aside. Heat oil in nonstick skillet over medium heat (if using olive oil, do not use extra virgin.) Place patties in heated oil and cook 2 to 3 minutes per side, or until a light golden brown. Drain on paper towels and serve
warm.

SERVES 4
SOUTH BEACH DIET FRIENDLY: Phase 1

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SALMON POACHED IN WINE

1 cup white wine

1/2 cup water

1 bay leaf

1/2 teaspoon peppercorns

4 1/2-inch thick salmon steaks or fillets

4 slices onion

8 slices lemon

Bring wine, water, bay leaf, and peppercorns to a boil in a covered skillet.  Add salmon.  Top each fillet with one slice onion and one slice lemon.  Cover; simmer 8 minutes or until salmon flakes easily with a fork.  Remove salmon with a slotted spoon to a serving plate.  Garnish with four lemon slices.

SERVES 4. 

SOUTH BEACH DIET FRIENDLY: Phase 1

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SAVORY GRILLED SWORDFISH

12 oz pkg. frozen swordfish steaks (or two 6-oz fresh steaks)

2 tablespoons bottled, sundried tomato vinaigrette salad dressing

1 tablespoon lemon juice

1/3 cup mayonnaise

1 1/2 tablespoons finely chopped fresh basil

Combine mayonnaise, salad dressing, basil and lemon juice in a small bowl, mixing well.  Set aside 1 tablespoon of mixture, then brush remaining mixture on all sides of swordfish steaks; set aside.

Coat a grill rack with nonstick cooking spray.  Place swordfish steaks on the grill, 4" to 5" from medium-hot coals.  Grill, turning just once, until fish begins to flake when tested with a fork, allowing 6 to 8 minutes on each side.  Top each steak with reserved mayonnaise mixture when serving.

SERVES 2

SOUTH BEACH DIET FRIENDLY: Phase 1

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PORK ENTREES

PEPPERED PORK TENDERLOIN

2 pounds pork tenderloin

2 garlic cloves, cut lengthwise into slivers

2 tablespoons regular olive oil (not extra virgin)

1 tablespoon cracked black peppercorns

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

salt to taste

Preheat oven to 425 degrees.  Make small incisions in the tenderloin with a small, sharp knife.  Insert a sliver of garlic into each incision.  Rub tenderloin with oil.  Combine the peppercorns, rosemary, thyme, sage and salt; pat the mixture on all sides of the tenderloin.  Place tenderloin in a small, shallow roasting pan and roast for 10 minutes.  Reduce heat to 350 degrees and roast another 20 minutes.  Remove from oven and allow to rest 10 minutes before slicing.
SERVES 10
SOUTH BEACH DIET FRIENDLY: Phase 1

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PORK CHOPS WITH MUSTARD CREAM SAUCE

2 tablespoons Smart Balance 50/50 Butter Blend

1 large onion, thinly sliced

2 cloves garlic, minced

2 tablespoons extra-virgin olive oil

four 8-oz boneless pork loin chops

freshly ground black pepper, to taste

1/2 cup low-sodium beef stock

1 tablespoon Dijon mustard

1/2 teaspoon dried thyme

1/2 cup white wine

1/2 cup finely chopped fresh parsley

1/2 cup lowfat sour cream

In a large nonstick skillet, melt butter over medium-high heat.  When butter is hot and bubbly, add onion and saute' until softened, about 5 minutes.  Add garlic and sautee until fragrant, about 30 seconds longer.  Remove from pan and set aside.

In same skillet, heat oil over medium-high heat.  When oil is hot, add pork chops and brown on both sides.  Season to taste with black pepper.  Drain excess fat from pan.

In a small bowl, using a fork, mix stock with mustard, thyme, wine, parsley and sour cream.  Pour over pork chops.  Cover and simmer 8 to 10 minutes, basting occasionally.  Do not boil.

Arrange chops on a serving platter.  Spoon sauce over before serving.

SERVES 4

South Beach Diet Friendly:  Phase 1

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SLOW COOKER PULLED PORK

2 pork tenderloins (about 1.5 pounds)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 large sweet or yellow onion, chopped
3/4 cup barbecue sauce, your choice *
1/2 cup non-alcoholic amber beer or light beer

Coat the inside of the slow cooker with canola cooking spray.  Place the pork tenderloins in the bottom of the slow cooker and sprinkle the garlic powder, salt and pepper evenly over the top.  Sprinkle the chopped onions over the pork and top that with the barbecue sauce and beer.  Add the cover and cook on LOW for 8 hours.  Shred the pork with a fork and stir to combine all ingredients.  Serve the pork filling on a whole grain bun or roll.  SERVES 6

SOUTH BEACH DIET FRIENDLY: Phase 3

*Recipe for South Beach Diet Barbecue Sauce is listed on the "Dressings and Sauces" page

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POULTRY ENTREES

BAKED BARBECUE CHICKEN

4 6-oz boneless, skinless chicken breasts
1 teaspoon extra virgin olive oil
1/2 cup South Beach Barbecue Sauce *
salt and freshly ground black pepper

Heat oven to 350 degrees.  Season chicken on both sides with salt and pepper.  Heat oil in a large, nonstick skillet over medium-high heat.  Add chicken and cook until browned, 2 minutes per side.  Place chicken, in a single layer, in an ovenproof baking dish and spoon sauce evenly over the top.  Bake until chicken is cooked through and sauce is bubbling, 18 to 20 minutes.  *Recipe for South Beach Barbecue Sauce is on the "Dressings and Sauces" page.

SERVES 4

SOUTH BEACH DIET FRIENDLY - Phase 2

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BARLEY-CHICKEN CASSEROLE

2 teaspoons canola oil
1 cup chopped onion
4 1/2 oz. uncooked pearl barley
2 teaspoons chicken bullion granules
2 teaspoons low-sodium chicken bullion granules
3 cups water
1 lb. cubed, cooked chicken breast
2 cups sliced, fresh mushrooms
2 oz. slivered almonds

Preheat oven to 350.  In large ovenproof dutch oven, heat oil; add onions and barley.  Cook over medium heat, stirring frequently, 1 to 2 minutes, until onion is browned.  Add bullion granules and 3 cups water to dutch oven; stir to combine.  Bake 45 minutes; remove from oven.  Add chicken, mushrooms and half of the almonds to barley mixture, stir to combine.  Bake 30 minutes.  Sprinkle remaining almonds over the top before serving.

SERVES 6

SOUTH BEACH DIET FRIENDLY: Phase 2

WEIGHT WATCHERS POINTS:  5

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BLACKEYED PEAS MEXICANO LITE

1 lb. Honeysuckle Turkey Breakfast Sausage

1 clove garlic, minced

1 16-oz can stewed tomatoes

2 teaspoons chili powder

1/4 teaspoon black pepper

2 teaspoons cumin

1 medium onion, chopped

1 16-oz can blackeyed peas

1/4 cup water

1/4 teaspoon salt

Crumble sausage in skillet; cook until it is no longer pink.  Add onion and saute until tender.  Add garlic and cook for 60 seconds longer.  Add remaining ingredients and simmer, uncovered, for approximately 45 minutes, or until most of the liquid has evaporated.  SERVES 4

WEIGHT WATCHER POINTS PER SERVING - 5

SOUTH BEACH DIET FRIENDLY - Phase 2

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CHICKEN BREAST STUFFED WITH
SPINACH & GOAT CHEESE

4 teaspoons olive oil, divided
2 garlic cloves, minced
8 oz. fresh spinach, tough stems removed
1 6-oz boneless, skinless chicken breasts
4 oz. low fat goat cheese
salt and pepper to taste

Preheat oven to 400 degrees.  Heat 2 teaspoons olive oil in ovenproof skillet over medium heat.  Add garlic and cook, stirring occasionally until fragrant, about 30 seconds.  Stir in spinach and cook, stirring constantly until spinach is wilted and liquid evaporates, about 2 minutes.  Season well with salt and pepper; transfer to plate.

Beginning at the thickest end of one chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1-inch border on 3 sides.  Repeat with remaining breasts.  Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach.  Seal each with toothpicks and season outside of each breast with salt and pepper.

Heat remaining oil in skillet over medium-high heat.  Add chicken and cook, turning once, until well-browned on both sides, about 3 minutes per side.  Transfer the skillet to the oven and bake until juices run clear, about 8 minutes.  Serve hot.

SERVES 4

SOUTH BEACH DIET FRIENDLY: Phase 1

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CHICKEN CORDON BLEU ROLL-UPS

2 pounds boneless, skinless, chicken breasts
6 thin slices 97% fat free ham
6 thin slices Gruyere cheese
2 tablespoons Smart Balance 50/50 Butter Blend
2 tablespoons extra-virgin olive oil
freshly ground black pepper, to taste
1/2 cup chopped shallots
2 cups sliced brown or white mushrooms
1/2 cup dry white wine
1/2 cup fat free Half and Half
1 tablespoon chopped fresh parsley, for garnish

Rinse chicken under cold water and pat dry with paper towels.  Place each breast between two sheets of waxed paper or plastic wrap.  Pound to 1/4-inch thickness using a heavy mallet or back of a skillet.  Trim ragged edges.

Lay a flattened chicken breast on your work surface.  Top with a slice of ham and a slice of cheese.  Roll, jelly-roll style, and secure with a wooden toothpick.  Repeat with remaining breasts.

In a large, nonstick skillet, heat butter and olive oil over medium-high heat.  When hot, add chicken roll-ups and cook until lightly browned and tender, about 10 to 12 minutes.  Season to taste with black pepper.  Remove chicken from pan and keep warm.

To pan drippings add shallots and mushrooms.  Saute' until softened, about 5 minutes.  Add white wine and simmer 3 minutes.  Add Half and Half and stir well.  Arrange chicken rolls in pan.  Heat slowly (do not boil), turning occasionally, about 3 minutes, until heated through.  Taste, and adjust seasonings.  Sprinkle with chopped parsley and serve.

SERVES 6

South Beach Diet Friendly:  Phase 2

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CHICKEN PARMESAN

2 pounds boneless, skinless, chicken breasts
1 1/2 cups fresh or dried whole-grain bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons dried oregano
2 teaspoons dried basil
2 tablespoons minced fresh parsley
freshly ground black pepper to taste
2 eggs, beaten
2 tablespoons olive oil
3 cups Ragu Light or other No Sugar Added spaghetti sauce
1/2 pound reduced fat mozzarella cheese
2 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees.  Rinse chicken under cold water and pat dry with paper towels.  Place chicken between two pieces of waxed paper or plastic wrap.  Pound to 1/4-inch thickness using a heavy mallet or back of a skillet.  Trim ragged edges.

In a shallow bowl, combine bread crumbs, Parmesan cheese, oregano, basil, parsley and black pepper.

In a separate shallow bowl, beat eggs.  Dip chicken first in egg, then in seasoned crumb mixture until well coated.

In a large nonstick skillet, heat oil over medium-high heat.  When oil is hot, add chicken breasts and saute' until lightly browned, about 5 minutes per side.  Arrange chicken in a single layer in a 9 x 13-inch lightly greased baking dish.  Pour tomato sauce over chicken.  Top with mozzarella cheese.  Bake 15 to 20 minutes or until hot and bubbly.  Sprinkle with Parmesan cheese before serving.

SERVES 4

South Beach Diet Friendly:  Phase 2

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FIFTY CLOVES OF GARLIC AND ONE CHICKEN

one 3-pound chicken, cut into pieces
3 tablespoons olive oil
50 peeled garlic cloves *
2 tablespoons fresh lemon juice
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 cup low-sodium chicken stock

Preheat oven to 375 degrees.  Rinse chicken under cold water and pat dry with paper towels.  In a large dutch oven, heat oil over medium-high heat.  When oil is hot, add chicken pieces and garlilc and saute', turning occasionally, 5 to 10 minutes. 

Using a spoon, skim excess fat from pan.  Add lemon juice, thyme, black pepper and stock.  Cover tightly and bake about 35 to 40 minutes, until chicken is tender and cooked through.

*Note:  I save time by buying a jar of pre-peeled garlic cloves - found in the refrigerated produce section.

SERVES 4

South Beach Diet Friendly:  Phase 1

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GINGERED CHICKEN BREAST

1 tablespoon fresh lemon juice
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon freshly ground black pepper
2 cloves garlic
4 boneless, skinless chicken breast halves

Combine lemon juice, ginger, pepper and garlic in a small bowl.  Place chicken breasts in a deep bowl.  Pour ginger mixture over the breasts, turning once to coat both sides.  Cover and refrigerate for 30 minutes to 2 hours.

Spray a large, nonstick skillet with cooking spray; heat skillet over medium-high heat until hot.  Add the chicken and cook until tender, about 8 minutes, turning once about halfway through cooking.

SERVES 4

SOUTH BEACH DIET FRIENDLY: Phase 1

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HARVEST CASSEROLE

1 lb. Honeysuckle Turkey Breakfast Sausage
1 cup chopped bell pepper
1 cup chopped onion
2 10-oz pkgs. sliced fresh mushrooms *
6.7 oz box Uncle Ben's Whole Grain & Wild Rice
(Mushroom Recipe)
3 cups grated 2% cheddar cheese, divided
3 cups low sodium chicken stock

In large, nonstick skillet, cook crumbled sausage until no longer pink; add peppers onions and mushrooms and cook until vegetables are just tender.  Add rice and stock and combine well.  Remove from heat and add 2 cups grated cheese, stirring until combined thoroughly.  Pour mixture into a greased casserole dish and bake at 325 degrees for 90 minutes.  Stir mixture gently once or twice during baking to ensure that all rice is mixed into the liquid for cooking.  Remove from oven and top with remaining cheese; return to oven for additional 15 minutes.  *Note: I use one 10-oz pkg of white button mushrooms and one 10-oz pkg of baby portabella mushrooms.

SERVES 6

SOUTH BEACH DIET FRIENDLY: Phase 2

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MEXICAN LASAGNA LITE

1 lb. Mexican-flavored ground turkey *
1 tablespoon minced, dehydrated onion
1 teaspoon garlic powder
1 8-oz can tomato sauce
1 can Rotel
1 cup 2% grated Mexican 4-cheese blend
1 cup fat-free cottage cheese
1 cup fat-free sour cream
1 4-oz can chopped green chiles
4 whole wheat tortillas, torn into 1" pieces

Crumble and cook turkey until no longer pink; drain any excess fat.  Add onions, garlic powder, tomato sauce and Rotel to the turkey and simmer for 5 minutes; set aside.

In medium bowl, combine cottage cheese, sour cream and chiles; set aside.

In a deep, 2-quart casserole dish, layer one half of the tortilla pieces, half of the meat sauce, half of the cottage cheese mixture and half of the cheddar cheese.  Repeat layers.  Bake at 350 degrees for 40 minutes.  Serve with salsa, if desired.  *Note: if you cannot find Mexican flavored ground turkey, use plain ground turkey and add one package of taco seasoning when adding the minced onions and garlic powder.

SERVES 6

SOUTH BEACH DIET FRIENDLY: Phase 2

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MUSHROOM & SAUSAGE PASTA BAKE

8 ounces whole grain penne pasta, uncooked
1 lb. turkey sweet Italian-style sausage
10-oz pkg sliced, fresh mushrooms
1 cup chopped bell pepper
1 cup chopped onion
2 cups Ragu Light Spaghetti Sauce
grated Parmesan cheese

Cook pasta according to package directions; drain and set aside in a covered pan to keep warm.

Cut Italian sausage links into 1-inch pieces.  In large skillet, cook sausage until browned and cooked through, about 10 minutes.  Remove, set aside.

Drain off all but 1 tablespoon of fat; heat until hot.  Add mushrooms, bell pepper and onion; cook, stirring occasionally, about 5 to 7 minutes.  Add reserved sausage and spaghetti sauce, cook until heated through, about 5 minutes.  Ladle sauce over hot pasta; sprinkle with Parmesan cheese.

SERVES 4

SOUTH BEACH DIET FRIENDLY: Phase 2

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ROASTED CHICKEN

Chicken breasts, bone-in and skin-on
extra virgin olive oil
kosher salt
freshly grated black pepper

Preheat oven to 425 degrees.  Wash chicken pieces and pat dry.  Place in baking dish and drizzle with olive oil.  Rub chicken until each piece is completely coated with oil.  Season with salt and pepper.  Bake 45 to 55 minutes, depending on the size of the chicken pieces, until chicken is no longer pink inside.  Remove skin before serving.

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STUFFED CHICKEN BREASTS

4 boneless, skinless chicken breasts
salt and pepper to taste
1 15-oz container part-skim ricotta cheese
1 10-oz pkg. chopped, frozen spinach, drained well
1 clove garlic, minced
2 eggs, beaten
1 8-oz pkg shredded low-fat mozzarella cheese, divided
1 16-oz jar Ragu Light Spaghetti Sauce

Preheat oven to 350 degrees.  Season chicken breasts with salt and pepper to taste.  Slit open on side for stuffing; set aside.

In a medium bowl, combine the ricotta, spinach, garlic, eggs, and 3/4 of the mozzarella.  Combine well and stuff each breast with 1/4 of the mixture.  Secure cut sides with toothpicks and place stuffed breasts in a lightly greased 9 x 13-inch baking dish.  Pour sauce over all and sprinkle with remaining mozzarella.  Bake for 45 to 60 minutes, or until chicken is cooked through.

SERVES 4

SOUTH BEACH DIET FRIENDLY: Phase 2

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TURKEY BREAST TENDERS PAREMSAN

1 lb. turkey breast or 16 oz. turkey breast tenders
non-stick cooking spray
seasoned salt
1 cup low-fat, reduced-sugar spaghetti sauce *
1/4 cup shredded low-fat mozzarella cheese
1/4 cup grated fat-free Paremsan cheese

If using turkey breast, slice into 1/2-inch thick tenders.  Coat a nonstick skillet with cooking spray.  Brown turkey tenders on both sides.  Add seasoned salt to taste.  Spoon spaghetti sauce onto each slice.  Sprinkle with mozzarella cheese and Parmesan cheese.  Cover; cook on low heat until turkey is no longer pink (do not overcook!)  *Note:  I use Ragu Lite Sugar-Free Spaghetti Sauce

SERVES 4

South Beach Diet Friendly: Phase 1

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OTHER ENTREES

SICILIAN LEG OF LAMB

5 1/2 to 6 pound lean leg of lamb
3 large cloves of garlic, thinly sliced
2 teaspoons tomato paste (no salt added)
1 1/2 teaspoons dried oregano
1 teaspoon olive oil
1 garlic clove, crushed
1/2 teaspoon freshly ground black pepper
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
2 cups canned whole Italian tomatoes, pureed
12 large, or 20 small, pitted black olives, sliced
3 rinsed drained anchovy fillets, minced
2 tablespoons minced fresh flat-leaf parsley

With a thin-bladed sharp knife, pierce lamb all over, making 1" deep cuts about 1 1/2" apart.  With fingertips, spread each cut open and stuff with 1 garlic slice; seal cuts by smoothing with fingertips.

In small bowl, combine tomato paste, oregano, oil, crushed garlic and pepper.  Spread all but 2 teaspoons tomato paste mixture over lamb; cover remaining mixture.  Place lamb into large, sealable plastic bag; seal bag, squeezing out air.  Refrigerate lamb and tomato paste mixture overnight.

Preheat oven to 450 degrees.  Spray large, flameproof roasting pan with nonstick cooking spray.  Place lamb into prepared roasting pan; reduce oven temperature to 325 degrees.  Roast the lamb for 2 to 2  1/2 hours, until cooked through and meat thermometer inserted into center of lamb (not touching bone) registers 165 degrees for medium-rare, to 175 degrees for well done.  Transfer lamb to cutting board; cover to keep warm.

To prepare sauce, add broth and wine to roasting pan; cook over medium heat for 5 minutes, scraping up browned bits from bottom of pan and sauce cooks.  Remove from heat and allow liquid to stand 15 to 20 minutes, until fat accumulates on top.  Remove fat using large spoon or paper towels.

Transfer liquid to medium saucepan; stir in tomatoes, olives, anchovies, parsley and reserved tomato paste mixture.  Bring mixture to a boil; cook 5 minutes, until mixture is slightly reduced in volume.

Slice lamb and serve topped with sauce.

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