All recipes from No Wheat No Dairy No Problem are my own creations – and my intellectual property, all rights reserved and registered with the United States Copyright Office. Please do not publish or use my recipes/work without my permission or use it for any other reason than personal consumption.
Holiday Recipes and great for leftovers for ALL(Gluten-free, Dairy-free, Vegan and Omnivores)
Leg of Lamb
This is so mild in the Springtime. Even people who don’t think they like Lamb, like this, including my husband!
Yields: 10 servings(adjust size for amount of people) or use leftovers for sandwiches or additional meals
1 boneless leg of lamb, about 4 lbs., you can use bone in, it will take a little longer to cook and is more flavorful, but more challenging to slice
1-2 TBSP. Grapeseed Oil
4 sprigs rosemary or 2 tsp. dried Mediterranean oregano
8 cloves fresh garlic, peeled
Himalayan salt and freshly ground pepper
1. Preheat oven to 450 degrees.
2. Oil a roasting pan or ceramic or glass baking dish or baking sheet. If you have a rack put it into the bottom of the baking dish/pan.
3. Squeeze lemon all over the lamb.
4. With a sharp paring knife, poke random holes into the lamb and insert a whole clove of garlic.
5. Rub Grapeseed oil all over lamb to thinly coat.
6. Generously coat the lamb all over with salt and pepper.
7. Place two sprigs of rosemary underneath the leg of lamb, and the other two sprigs on top of the leg of lamb.
8. Bake on the middle rack of the oven, use convection if you have it, for 30 minutes.
9. Reduce oven temperature to 400 degrees and cook to the doneness you prefer. This will vary with the size of the lamb. For a 4 lbs. leg of lamb, medium rare is 140 degrees internal temperature and will take an additional 50 minutes, for well done it will take about 60 more minutes.
10. Take the lamb out and check the temperature about 10 minutes before you think it will be done and then check every five minutes, it cooks really fast at the end.
11. Put the lamb onto a cutting board and cover with foil and rest for 15 minutes to keep it moist and juicy and warm. Now you can finish your vegetables and pour the wine.
12. Slice the meat across the grain for tender meat. I like to slice it thin, but you can also slice thick pieces if you wish. I use the leftovers for a flavorful lamb sandwich with dijon mustard or chutney and homemade Aioli(garlic mayonnaise) or over a big green salad the next day with Spanish Vinaigrette. Is your mouth watering yet? Mine is!!
Enjoy! I hope you have a new perspective on leg of lamb after cooking and enjoying this one! It’s an Easter tradition in our home.
These are tender, mild and really meaty.
Yield: 2 chops per person/Serves 4
8 Grass fed loin lamb chops, bone-in(approximately 1 1/2 inches thick), do not get thin shoulder chops for this recipe because they are tough.
1/4 cup dry white wine(chardonnay is good), nothing too fruity or sweet, optional
3 TBSP. spanish smoked or sweet paprika
8 (4 inch) sprigs fresh rosemary, I don’t recommend dried
4 cloves garlic
1/2 cup extra virgin olive oil or grapeseed oil or avocado oil
salt and pepper
- Put wine, paprika, garlic and oil into a blender and blend until well blended.
- Lay the rosemary sprigs flat on the bottom of a 9×13 baking dish.
- Put lamb chops on top of the rosemary.
- Pour marinade over lamb and be sure that it is evenly distributed.
- Put into refrigerator and marinate overnight or all day. I like to marinate them 24 hours.
- Turn them over half way through the marinating process.
- You may cook them on your BBQ/Grill or a cast iron pan on the stove or under the broiler in your oven.
- Place on grill, pan or baking sheet and cook on one side and cook half the time stated below. Turn over once and cook the remaining time. Do not push down on them b/c you will push out the moist juices and have a dry lamb chop. If the flames are flaring up, move the lamb or turn down the fire to medium. Remove lamb to a clean platter.
- Cover the lamb and rest for 5 minutes to absorb the juices. This is when I toss my salad or sauté some greens.
- I like to serve the lamb with mashed cauliflower or parsnips and a green veggie or salad. You can also make the Reduction Sauce to go with this a day or an hour ahead of time and warm it when you put the lamb on to cook. See Table of Contents for recipes.
Doneness: For using high heat. This may vary a bit depending on the strength of the heat.
Rare: 3 minutes on each side
Medium rare: 4 minutes on each side
Medium-well: 5-6 minutes on each side
Well: 7-8 on each side
Rack of Lamb
Spring Lamb is mild and a nice alternative to beef-the other red meat! Garlic, rosemary, Dijon mustard and ground nuts create a flavorful, crispy topping for a rack of lamb.
Yields: 1 rack of lamb, serves 2
1 rack of grass fed lamb, best in the springtime*
¼ cup Dijon mustard, no preservatives
3 Tablespoons fresh rosemary, chopped
2-3 cloves garlic, crushed
½ cup “parmesan” (see index) or ground nuts (raw almonds, pistachios, hazelnuts)
2 Tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
If lamb is frozen, defrost in refrigerator for 12-24 hours. Rinse lamb in cold water and pat dry with paper towels. Salt and pepper the lamb on both sides. Preheat oven to 375 degrees. In a bowl, whisk mustard, rosemary and garlic together and spread evenly over fat side of the lamb. In another bowl, mix “parmesan” and olive oil together and pour over the mustard and pack it down evenly. Place on a baking sheet or dish and bake on the middle rack of the oven for approximately 10 minutes or until the internal temperature is 140 degrees (medium rare) in the center of the chops. Remove from oven and cover tightly with foil and rest for 10 minutes. Cut in between the bones and serve. Great served with mashed potatoes (see index) and sautéed greens or Brussel sprouts (see index).
*I recommend Colorado or California Lamb; it is milder than imported.
Serve this sauce with any meat and or mashed potatoes. It will add lots of flavor and transform any plain dish into a gourmet meal! Make this while your meat is cooking or ahead of time.
Yields: 1 ½ cups
1 Tablespoon fat cut off meat (duck, chicken, lamb)
1 teaspoon extra virgin olive oil
½ onion, diced finely
1 clove garlic, sliced
¼ cup ruby port
1 cup good red wine
2 cups stock (chicken, duck, vegetable)
1 sprig fresh rosemary
2 sprigs fresh thyme or ½ teaspoon dried
½ cup dried cherries or cranberries, optional
freshly ground black pepper to taste
1 teaspoon arrowroot or cornstarch or tapioca starch dissolved in 1 Tablespoon cold water
In a 2 quart saucepot, pour oil and render fat on low heat until all the fat has come out. Discard piece of fat. Sauté onion in fat over medium to high heat until it is translucent. Add garlic to onions and sauté until golden brown-be careful it will burn quickly. Add port and red wine and cook for one minute. Add stock, herbs, pepper and dried cherries. Stir and bring to a boil, then turn down to a simmer over low heat. Cook uncovered over low heat until it is reduced by half. Bring back to a boil and pour in starch/water mixture, whisk until smooth. Cook for 2 minutes. Season sauce with salt and pepper to taste. Remove sprigs of rosemary and thyme. Serve hot. You can pour a tablespoon of the sauce onto the plate and lay slices of meat fanned out over it. Spoon a little of the sauce on top of the meat and mashed potatoes. If you have any left over, refrigerate.
Remember My Big Fat Greek Wedding Film? “What, you eat NO meat, I mekka Lamb!” ;-P
So here is a Vegan Recipe everyone loves:
I like it better with mushrooms if you can eat them and like them, but the banana is good too and helps keep it moist!
Vegan Lentil and Nut Loaf
Yields: 1 (9×5) loaf
8 oz. dried lentils (brown or green) or package of cooked at Trader Joe’s around 17 oz.
1 lg. yellow or sweet onion, diced
4 cloves garlic, pressed
1 TBSP. extra virgin olive oil
2 cups raw organic walnuts or pecans, ground
2 cups cooked organic brown rice(can substitute quinoa or millet or black rice or red rice)
2 TBSP. gluten-free teriyaki sauce or 2 tsp. Worcestershire sauce
1/4 cup chopped Italian flat parsley and or cilantro
1 tsp. organic dried thyme
2 organic cage-free eggs or 2 TBSP. chia seeds or flax seeds, ground+6TBSP. filtered water
1/2 organic ripe banana, mashed or 1/4 cup sautéed mushrooms, pureed
Himalayan salt and pepper to taste
1/4 tsp. allspice, ground
spicy: add 1/4 tsp. Jamaican Jerk
- Look though lentils and remove any small stones and rinse lentils. Put lentils in a glass bowl and, fill cover with filtered water 2 inches above lentils; stir, cover and refrigerate for 3 hours.
- Drain Lentils, cover with cold water. Bring Lentils to boil, and simmer over low heat about 20 minutes or until soft
- Cook Quinoa or rice or whatever starch you choose according to package directions.
3. Preheat oven to 350 degrees.
- Measure out and chop all ingredients and set aside.
- Sauté onions in extra virgin olive oil until translucent, add garlic sauté until golden brown, and put into a large mixing bowl, set aside to cool.
- In a food processor, puree all ingredients except rice and lentils.
- Drain lentils, mix in with the rest of the ingredients in a large bowl.
- Press lentil mixture into a greased 9×5 loaf pan, and put on a cookie sheet or in muffin tins for individual servings especially great for kids, just reduce cooking time to 40 minutes.
- Bake on the middle shelf of the oven for 1 hour.
- Serve and enjoy.
Lemon Meringue Tart
This tart has a sour filling, sweet, fluffy topping and a crispy crust! It’s delicious any time of year- refreshing in the summer and great in the winter when lemons are in season!
Yields: 1-10 inch tart, serves 8-10
1 recipe sweet tart dough, chilled (see index)
1 recipe lemon curd, room temperature* (see index)
1 recipe meringue (see index)
Roll out tart dough and place in tart pan and press excess dough off the edges. Refrigerate for 30 minutes to prevent shrinking. Preheat oven to 350 degrees. Place a piece of parchment over dough and pour dry beans, uncooked rice or pie weights on top of parchment. Bake for 20 minutes on the middle rack. Remove from oven and take out the dried beans and parchment. Continue to bake for approximately 10 more minutes or until golden brown. Cool completely on a rack at room temperature. Fill crust with lemon curd and refrigerate for 2 hours. Make meringue and pipe or spoon over lemon curd. Cut and serve immediately or refrigerate for 1-8 hours. If you wish, you can brown the meringue with a kitchen torch or under a broiler for 2 minutes until golden brown. Enjoy!
*If you make the curd the day you assemble the tart, cool to room temperature and pour it into the shell, and it will set evenly and glossy when refrigerated. If you are short on time, make the curd ahead of time and smooth with an offset spatula. Don’t worry most of it will be covered with meringue anyway.
To save time, make the tart dough 1 day to 1 week ahead and keep refrigerated.
Sweet Dough for Tarts
This is versatile and tasty sweet dough that may be used for any tarts.
Yields: 2 (10 inch) Tarts or 8 (4 inch) Tarts
3 sticks/12 ounces vegan butter(Miyoko’s) or 1 ½ cups vegetable shortening or filtered coconut oil
1 cup coconut palm sugar
1 lg. organic egg
3 cups gluten-free oat flour or alternative flour of choice
½ teaspoon sea salt, fine
2 teaspoons gluten-free vanilla extract
1 teaspoon gluten-free lemon extract*
- In an electric stand mixer, fitted with paddle attachment, cream Earth Balance and coconut palm sugar until light and fluffy. Occasionally scrape down sides and bottom of bowl for even mixing.
- Measure flour and salt and set aside.
- Add egg, vanilla extract and lemon extract on low speed.
- Gradually add flour on low speed until combined. Stop the mixer and scrape down sides and bottom to be sure it is mixed evenly and mix again.
- Put dough on a cookie sheet and refrigerate for 1 hour before rolling out or in a plastic freezer zip bag. If you freeze it, thaw it out in the refrigerator overnight. This is great for any fruit tarts, especially lemon meringue! *If you are making a chocolate tart, substitute the lemon extract for orange if you like.
- Roll out on a floured board or between two pieces of extra large ziplock bag or plastic wrap ¼ inch thick and the edges are 1 inch wider than your pan.
- Remove the top layer of plastic wrap and flip over the dough onto the tart pan. Gently roll it over the tart pan evenly and press it in by hand.
- Remove the plastic. If it sticks, chill for 5 minutes in the freezer and then peel it off.
- Chill the tart pan/dough for 30 minutes before baking to prevent shrinking.
- Bake at 350 degrees until golden brown. See the directions for the tart you are making. Some tarts you can pour the filling in and bake with the raw dough at the same time.
A tart-sweet silky curd that tastes like a lemon drop candy!
Yields: 4 cups
2 cups freshly squeezed lemon juice or fruit puree
2 cups maple sugar or raw honey(avocado or mild, not orange)
12 organic lg. pasture-raised chicken eggs or 8-9 duck eggs, beaten
4 oz. vegan butter, cold/cubed or 1/2 cup lemon olive oil
Wash lemons with vegetable wash and rise well. Zest lemons with microplane fine grater, set aside. Juice lemons and remove seeds, set aside. In a mixing bowl, whisk eggs and sweetener. In sauce pot, heat juice to simmer over low heat. Remove pot from heat and quickly pour in all of egg/sweetener mixture while whisking vigorously. Whisk continuously over low heat until thickened, about 3-5 minutes. Whisk in one pat of vegan vegan butter at a time until melted or slowly pour in oil while whisking. Pour through a fine strainer into a bowl. Stir in zest. Ladle or spoon into heatproof glass or ceramic containers, cover and refrigerate until set.
Variations: you can substitute lemon juice for fresh grapefruit juice. Also substitute with the same citrus zest and citrus olive oil. I make Passionfruit curd by replacing the lemon juice with passionfruit puree.
This makes a great filling for Lemon Meringue Pie/Tart (see index)! Enjoy over scones or use for cake or tart filling. Serve with fresh fruit and berries.
This fluffy topping can be used over tarts and pies. A great substitute for whipped cream with a lot less calories too! Great with lemon or key lime tart (see index).
Yields: enough for 1 10 inch tart or pie
4 lg. organic egg whites, at room temperature*
¼ cup raw honey(local is best)
1.Wash and dry the bowl and whisk attachment of an electric stand mixer to be sure it is very clean and completely dry so egg whites will whip well.
2.Pour the honey into a sauce pot and insert a candy thermometer that the end is just above the bottom of the pot.
3.Place the pot over medium heat and wait for it to start bubbling around the edges. When the honey reaches 245 degrees begin to whip the egg whites in an electric mixer on medium high speed until a soft peak. A soft peak is when the whites are foamy and the tip of the meringue on top of the whip falls over slightly when turned upside down.
4. When honey is at 250 degrees, remove from heat and with the electric mixer on medium low speed slowly pour the honey in a small stream next to the side of the bowl, being careful not to pour it over the whisk itself.
5.Whip the meringue on medium speed until the outside of the bowl is warm, but not hot-approximately 5-8 minutes. It should be glossy and fluffy and stand up without falling.
6.Spoon or pipe the meringue, with a large star tip, in a piping bag over a tart or pie. This will keep in the refrigerator for 1-2 days and will begin to weep and separate after that. Keep refrigerated. To brown meringue a torch works best, or place under broiler for 2 minutes or less.
Note: Do NOT try to make this on a rainy day or when there is high humidity. It will not work and the whites will separate. Trust me on this one. Just before my photo shoot for this book it was raining for 3 days! Just one example of some of the challenges of writing a cookbook!
I like this method of cooking the honey because it holds up better than uncooked sugar and it kills the bacteria in the egg whites which is much safer.
*Place eggs into a bowl of very warm to hot water until they are not cold to the touch.
You can order No Wheat No Dairy No Problem Cookbook on this website for 150 more recipes! Makes a great gift!
GET READY FOR MY NEW UPCOMING COOKBOOK in 2017! GLUTEN, DAIRY & SUGAR FREE TOO! FOLLOW THIS BLOG AND YOU WILL BE THE FIRST TO GET THE ANNOUNCEMENT WHEN I LAUNCH IT!