lamb recipes Archives | GFF Magazine

Gluten-Free Moroccan Lamb and Pumpkin Stew Recipe

Erika — Wed, 01 Jan 2025 12:27:00 +0000

This gluten free dinner recipe is filling and delicious with the Moroccan spices, lamb, and pumpkin flavors.

Moroccan Lamb and Pumpkin Stew

Soul-satisfying for dinner and enviable for a leftovers lunch, this stew can be served with basmati rice or boiled potatoes.

Servings people

Calories 272kcal

Ingredients

3 pounds lamb shoulder cut into
2- inch cubes
Kosher salt and freshly ground pepper
2 to 3 tablespoons olive oil
2 yellow onions cut in 1⁄2-inch dice
3 cloves garlic finely minced
1 tablespoon cumin seeds
2 teaspoons turmeric
1 teaspoon ground ginger
1⁄4 teaspoon cayenne pepper
1⁄4 cup tomato paste
1⁄2 cup dry white wine
1 bay leaf
1 pound pumpkin or butternut squash peeled, seeded, and cut into 2-inch chunks
1 cinnamon stick
1 pound carrots peeled and cut into
2- inch chunks
1⁄2 cup pomegranate seeds
1⁄2 cup coarsely chopped cilantro

Instructions

Season the lamb with salt and pepper. Heat 1 tablespoon of the oil in an oven-safe sauté pan over medium-high heat and cook the lamb in single-layer batches, turning occasionally, until browned on all sides, 8 to 10 minutes total, adding a tablespoon of oil between batches if needed. Remove the lamb and reserve.
Preheat the oven to 350oF. Add the remaining 1 tablespoon oil to the pan and stir in the onions and garlic. Let sizzle for a minute, then lower the heat to medium-low and cook, stirring often, until soft, about 15 minutes. Add the cumin, turmeric, ginger, cayenne, and tomato paste to the pot and stir to combine. Add the lamb along with the wine, 5 cups of water, and bay leaf. Bring to a boil over high heat, stirring occasionally, then cover and transfer to the oven for 1 hour. Add the pumpkin, cinnamon stick, and carrots, cover the pot, and return to the oven until the meat easily releases when pierced with a skewer or small knife, another 1 to 1 1⁄2 hours. Remove the bay leaf. Season to taste with salt and pepper, garnish with pomegranate seeds and cilantro, and serve.

Nutrition

Recipe Niki Ford

Photographer Alanna Taylor-Tobin

Gluten-Free Roasted Leg of Lamb with Grilled Meyer Lemons and Black Olives Recipe

Erika — Wed, 30 May 2018 22:53:15 +0000

We’re always looking for delicious meat dishes that can feed a crowd with minimal effort, and this lamb is exactly that. Roasted whole and carved just before mealtime, it’s special enough for occasions and accessible enough for a weeknight meal.

Servings people

Ingredients

1 (3 1⁄2 to 4 pound) boneless leg of lamb, fatty-side scored, and tied (ask the butcher to do this)
4 Meyer lemons halved and seeded
1 tablespoon fennel seeds
6 cloves garlic peeled and crushed
1⁄2 cup coarsely chopped flat-leaf parsley stems included
1⁄4 cup olive oil plus more for drizzling
Leaves from 2 sprigs fresh oregano
Kosher salt
Freshly ground black pepper
1⁄2 cup salt-cured black olives pitted and halved
1 cup purslane for garnish, optional

Instructions

Remove the lamb from the fridge to rest at room temperature for 30 minutes. On a preheated grill (or grill pan over medium heat with a light drizzle of olive oil), char the lemons, cut sides down, until lightly charred, about 5 minutes. Reserve.
Preheat the oven to 375°F. In a food processor pulse the fennel seeds to pulverize, then add the garlic, parsley, and olive oil. Pulse to make a loose paste. Smear the paste all over the lamb, and sprinkle on the oregano leaves.
Season the lamb with 2 teaspoons kosher salt and generously pepper to taste. Roast, fat side up, on a rack in a roasting pan until a meat thermometer inserted into the thickest part of the meat registers 130°F, or medium-rare, about 60 to 80 minutes.
Remove the lamb from the oven and let it rest for 30 minutes. Slice, transfer to a platter, garnish with olives, purslane, and grilled lemons, and serve.

Photo: Maren Caruso

Gluten-Free Grilled Lamb Chops with Tzatziki Salsa and Smashed Potatoes Recipe

Erika — Sun, 13 May 2018 12:34:28 +0000

Grilled Lamb Chops with Tzatziki Salsa and Smashed Potatoes

We developed a culinary crush on Food By Mars blogger Alison Marras when we discovered her gorgeous, pure recipes seasoned with astrological flavor. This, her Greek-American GF/DF dish, reflects why she’s worthy of adoration. Light in everything but flavor and pleasure, it’s fast, healthy, and delicious with a genius coconut milk–based tzatziki salsa.

Servings people

Ingredients

8 single lamb chops
Sea salt and black pepper
2 tablespoons dried oregano leaves
20 baby potatoes
1 medium cucumber peeled, halved, seeds discarded, and coarsely chopped
1 medium clove garlic
2 tablespoons fresh lemon juice
1⁄2 teaspoon fresh or dried dill
3 tablespoons unsweetened coconut milk any other non-dairy milk, or plain yogurt
1 tablespoon canola or safflower oil

Instructions

Season the lamb chops with salt, pepper, and dried oregano.
Bring a medium pot of salted water to a boil. Add the potatoes and cook until a fork easily pierces the middle, about 8 to 15 minutes depending on size. Drain and reserve.
Make the salsa: combine cucumber, garlic, lemon juice, dill, and coconut milk in a food processor or blender and pulse until it resembles a pale salsa verde. Set aside.
Heat the oil in a grill pan or cast-iron skillet over medium-high heat until nearly smoking. Add the lamb chops. (They should sizzle.) Cook for approximately 3 minutes per side for medium-rare, or 5 minutes per side for medium.
Divide the potatoes evenly among 4 dinner plates, smash them gently with a fork, top with 2 lamb chops, drizzle with the salsa, finish with a generous sprinkling of salt, and serve immediately.

Photo Maren Caruso