FreeFrom Braised lamb with fresh rosemary and thyme
Corn, dairy, egg, gluten ,lactose, nightshade, nut, soya and wheat free
This is a very simple dish which depends, for its delicious flavour, on the fresh herbs, so do not stint. You can use dried herbs (the taste is often more concentrated) but it will lose a little of its lovely freshness. I also think that the coconut oil adds to the flavour of the dish but you can use olive oil and it will still be delicious.
1 1/2 heaped tbsp coconut oil or 3 tbsp olive oil
4 smallish onions, peeled and halved
½ medium size butternut squash, peeled and cut into fairly small dice
450g/1lb stewing or braising lamb, trimmed and cut in fairly large dice – you can use shoulder or best end very successfully
1 large sprig fresh rosemary or 2 heaped tsps dried
2 large sprigs fresh thyme or 2 heaped tsps dried
1 large glass red wine (approx 180ml/6floz)
300ml/10floz gluten and wheat free vegetable stock
4–6 large mushrooms, stems removed and quartered
sea salt and freshly ground black pepper
Heat 1 tablespoon coconut oil or 2 of olive oil in a heavy, deep pan and add the onions, squash and lamb and cook fairly briskly for 3 – 4 minutes.
Add the herbs, the wine and the stock. Bring slowly to the boil, cover and simmer very gently for 45–60 minutes or until the lamb is quite cooked and tender.
Heat the remaining oil in a separate pan and briskly fry the quartered mushrooms until they just start to give their juices. Add to the main pot.
Season to taste with sea salt and freshly ground pepper and serve with a root vegetable and a green vegetable or salad.
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