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Apr/May 2009 Issue
Gluten-Free Spring Lamb Recipes
Crown Roast of Lamb
This dish makes a gorgeous presentation. If prepared without breadcrumbs, omit one lemon.
1 crown roast of lamb
(about 3 pounds)
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
❧ Juice and grated zest of
½ cup gluten-free bread- crumbs or more, to taste
3 large garlic cloves, peeled and minced
2 tablespoons chopped
fresh parsley, divided
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh
1 teaspoon chopped fresh thyme
1. Place a rack in the middle of the oven. Preheat the oven to 425 degrees. Season the lamb with salt and pepper. Place a rack inside a roasting pan and lightly coat the rack and the pan with cooking spray. Set the lamb on the wire rack.
2. In a small bowl, combine the oil, lemon juice and zest, breadcrumbs, garlic, 1 tablespoon parsley, sage, rosemary and thyme. Stir until blended. Brush the herb mixture on meat.
3. Roast 20 to 30 minutes or until an instant-read thermometer registers 145 degrees for medium rare. Remove the lamb from the oven and cover it with foil 10 minutes while it continues to cook. Slice into 6 servings and garnish with remaining tablespoon of fresh parsley.
Each serving contains 404 calories, 29g total fat, 11g saturated fat, 0g trans fat, 84mg cholesterol, 16g carbohydrate, 499mg sodium, 1g fiber, 20g protein.
Reprinted with permission from 1,000 Gluten-Free Recipes (Wiley) by Carol Fenster.
Spicy Lamb Kebabs with Pickled Grapes
The flavors in this recipe are largely inspired by Greek cooking, but with the distinct influence of Asian cuisine as well, blending the refreshing bite of fresh herbs with the pungency of cinnamon and ginger and the brilliant colors of saffron and turmeric.
1½ pounds boneless leg of lamb
2 tablespoons minced garlic
¼ cup olive oil
¼ cup lemon juice
4 teaspoons minced flat-leaf parsley
2 tablespoons minced oregano leaves
1 tablespoon ground coriander
2 teaspoons minced ginger
2 teaspoons Spanish-style paprika
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon ground tumeric
½ teaspoon ground cayenne pepper
¼ teaspoon crushed saffron threads
❧ Bamboo skewers
❧ Pickled Grapes, recipe follows
1. Trim the lamb and cut it into 1-inch cubes, about 24 pieces.
2. Thoroughly combine all the remaining ingredients except the grapes. Coat the meat evenly with the mixture. Cover and marinate in the refrigerator for at least 2 and up to 12 hours.
3. Remove the lamb from the refrigerator 30 minutes before grilling. Soak the bamboo skewers in cool water for 30 minutes. Drain just before using.
4. Prepare grill or preheat oven boiler. Alternate lamb and grapes on skewers. Grill until the lamb is medium-rare, 2 to 3 minutes on each side. Serve at once.
Each serving contains 491 calories, 31g total fat, 9g saturated fat, 0g trans fat, 176mg cholesterol, 3g carbohydrate, 1303mg sodium, 0g fiber, 47g protein.
MAKES 2½ CUPS
1½ cups granulated sugar
¾ cup white wine vinegar
1 cinnamon stick
¼ teaspoon salt
1¼ cups seedless green grapes
(about 32 grapes)
1¼ cups seedless black grapes
(about 32 grapes)
1. Combine the sugar, vinegar, cinnamon stick and salt in a saucepan. Simmer over medium heat until the sugar has completely dissolved, about 5 minutes.
2. Pour the mixture over the grapes and allow grapes to cool to room temperature. Refrigerate overnight, covered. Grapes are ready to use now or they can be stored in the refrigerator for up to 2 weeks.
Reprinted with permission from The Culinary Institute of America Cookbook (Lebhar-Friedman Books). LW