FreeFrom Boned shoulder of lamb stuffed with lambs’ kidneys
Corn, dairy, egg, gluten, lactose, nightshade, soy and wheat free; can be nut free
A lovely dish. You can roast root vegetables with the meat in the oven then just serve with an extra green vegetable such a broccoli or cabbage.
1 largish shoulder of lamb (2–3kg), boned
1 tbsp olive oil
1 leek, sliced thinly
2 large mushrooms, chopped
1 tbsp fresh thyme leaves
4 lamb’s kidneys, trimmed and diced
1 tbsp gluten and wheat free wholegrain mustard
50g cashew nuts, chopped fairly small (optional)
I large sprig fresh rosemary or 1 heaped tsp dried
Level tbsp gluten and wheat free flour
If the butcher has not done so, bone out the lamb and lay it flat.
Heat the oil in a pan and add the leek, mushrooms and thyme. Cook gently for 4–5 minutes or until they vegetables are soft.
Add the kidney and continue to cook for a couple of minutes.
Then add the mustard and cashew nuts and mix well.
Spread this mixture over the inside of the lamb, toll in up and tie neatly. Some of the mixture may squeeze out but just reserve it.
To cook, heat the oven to 180C/350F/Gas Mark 4.
Weigh the stuffed lamb.
Put the sprig of rosemary on a rack and place the lamb on top. If you are using dried just sprinkle it into the roasting tin under the rack.
Put any extra stuffing into the bottom of the roasting tin along with approx 300ml of vegetable stock or water. Lightly cover the lamb with a piece of foil.
Roast for 20 minutes to the 500g with 20 extra, removing the foil half an hour before it is done to brown and crisp the top. You can also surround the meat with potatoes or other root vegetables to bake along with it.
When it is cooked, remove to a heated dish to rest for a few minutes.
In a small bowl mix a level tablespoon of your preferred gluten and wheat free flour with 3–4 tablespoons of the juices from the roasting pan until smooth. Gradually return to the roasting pan and cook over a low heat until the sauce thickens slightly. Add seasoning and extra stock as necessary.
Serves 6 – per portion
26g Fat (10g Sat fat, 11g mono, 2g poly)
4g Carbohydrate of which 1g Sugar
1g Fibre, 223mg Sodium, 0.6 g salt
Good Source: Vitamin B6, B1, B2 B12, niacin, copper, iron, zinc
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