Gluten-Free Lamb Shoulder with Rosemary and Garlic
Slow-braised lamb turns fork-tender in rosemary, wine and garlic juices, reduced into a savory, lemon-flecked spoon-coating sauce.
Fits Celiac, Hashimoto's, PCOS and 9 more diets
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Ingredients
- 300 g lamb shoulder, boneless, cut into large pieces
- 0.6 tsp salt
- 1 tbsp olive oil
- 1 carrot, cut into thick rounds
- 1 shallot, quartered
- 4 cloves garlic, peeled and lightly crushed
- 1 tbsp fresh rosemary, chopped
- 180 ml gluten-free chicken stock
- 60 ml dry white wine
- 1 tsp gluten-free Dijon mustard
- ½ tsp lemon zest
- 1 tbsp fresh parsley, chopped
Method
- Salt lamb and brown it hard in a hot Dutch oven.
- Add carrot, shallot, garlic and rosemary; cook until fragrant.3 min timer
- Pour in stock and wine, scraping up browned bits; simmer briefly.2 min timer
- Cover and braise at 325°F until lamb is fork-tender.90 min timer
- Reduce uncovered juices until coating a spoon; stir in mustard, zest and parsley.5 min timer
Why it works
- Celiac disease: Gluten-free chicken stock and gluten-free Dijon keep the braising juices free of hidden gluten.
- Gluten-free: Gluten-free stock and mustard season the rosemary-garlic braise.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Hashimoto's recipes, PCOS recipes, Dairy-free recipes, Diabetes recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, High cholesterol recipes, Keto recipes, Low-GI recipes, Paleo recipes, One pan recipes, Gluten-free dairy-free recipes.