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Gluten Free Lamb Backstraps

Updated on December 28, 2014
BlossomSB profile image

Bronwen is interested in food, diet, and creating recipes, as she has prepared family meals and organised church and home functions.

The completed dish - and it's delish!
The completed dish - and it's delish! | Source

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5 stars from 1 rating of Gluten Free Lamb Backstraps

Gluten Free, Tasty and Different

Recently I invited a dear friend to lunch, and then wondered what I could give her, as she (like me) is gluten free. I wanted it to be special, as she had kindly cared for my little elderly dog while I had a holiday for a week. By elderly, I mean that she's almost fourteen - the dog, that is, not my friend. That makes Miffy around ninety-five in dog years, so she's now quite outstripped her owner.

Anyway, my friend refused to accept anything for caring for my little companion, so I wanted this to be a special lunch as a 'thank you.'

Some time ago, I had used lamb backstraps for a special meal and they had been tender and delicious. The problem was that I had mislaid the recipe and I was unable to remember it, so I had to start from scratch. The following recipe is what I came up with. The resulting dish was tasty, different and gluten free. I marinaded the meat first and the result was that it was really tender. I was delighted with the dish, so I thought it would be good to share it.

Cook Time

Prep time: 1 hour 10 min
Cook time: 10 min
Ready in: 1 hour 20 min
Yields: Serves two people (with some leftovers).
Gluten Free Corn Couscous
Gluten Free Corn Couscous | Source

Ingredients

  • 2 teaspoons Five-spice Powder
  • 2 tablespoons Tomato Paste
  • 2 tablespoons Olive Oil
  • 2 Lamb Backstraps
  • 300g Corn Couscous, Gluten Free
  • ½ cup Coriander, chopped
  • 300 mls Chicken stock
  • Sprinkling Black pepper, to taste
  • Drizzle Tamari, to taste
  • 250g Peas and Corn, frozen or fresh
  • 250 mls boiling water
  • 2 sprigs Rosemary, soft is best
The Marinaded Backstraps
The Marinaded Backstraps | Source
  1. In a small bowl mix together the Five-spice Powder, tomato paste and half the olive oil. Coat the lamb thoroughly, cover and leave to marinate in the refrigerator for about an hour.
  2. About twenty minutes before you are ready to serve, put the chicken stock in a pot and bring to the boil. If you do not have liquid stock, dissolve a heaped teaspoonful of gluten free chicken stock powder in hot water and bring that to the boil. I use the brand 'Massel' and it works well.
  3. Put another pot of water on to boil and follow the instructions for the frozen vegetables. I chose peas and corn.
  4. Put a char-grill pan on to medium heat. While it warms, remove the boiling stock from the stove. Add the remaining oil and stir in the couscous. Cover and stand for around eight minutes so that it absorbs the liquid. Keep warm.
  5. Place the backstraps on the grill pan and cook for around four minutes each side. Do not overcook as this makes the meat tough. Season with black pepper and set aside to rest in a warm place for a few minutes.
  6. Add the chopped coriander to the couscous and fluff with a fork and place on dinner plates. Arrange the backstraps on the couscous. They can be sliced before doing this if desired. Arrange the vegetables at the side. Drizzle with tamari and garnish with the rosemary.
Cooking the Backstraps
Cooking the Backstraps | Source

Leftovers Are Useful

I have two kinds of rosemary growing in my garden: one is quite tall, but the leaves are tough. The leaves on the other are soft, easy to eat if desired, and they make a great garnish.

This dish was delicious, was not difficult to prepare and my friend loved it.

However, when I was serving I found that the backstraps were a little large so I cut off a bit of each. The couscous expanded considerably, so I had some leftover of that to store in the refrigerator as well. With some added vegetables they made another meal - without much effort.

A great idea and definitely to be recommended!

The Couscous With Coriander
The Couscous With Coriander | Source

© 2014 Bronwen Scott-Branagan

Comments

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    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      peachpurple: It's great for lunch or dinner. Thank you for your comment and vote.

    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      Looks good, can be my dinner instead of lunch, voted up

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      aviannovice: Yes, corn couscous is gluten free and I love it. It's also so quick to prepare, and as you write, it's fine for anyone. Thank you for reading and commenting.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      aviannovice: Yes, corn couscous is gluten free and I love it. It's also so quick to prepare, and as you write, it's fine for anyone. Thank you for reading and commenting.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      aviannovice: Yes, corn couscous is gluten free and I love it. It's also so quick to prepare, and as you write, it's fine for anyone. Thank you for reading and commenting.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      aviannovice: Yes, corn couscous is gluten free and I love it. It's also so quick to prepare, and as you write, it's fine for anyone. Thank you for reading and commenting.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      aviannovice: Yes, corn couscous is gluten free and I love it. It's also so quick to prepare, and as you write, it's fine for anyone. Thank you for reading and commenting.

    • aviannovice profile image

      Deb Hirt 3 years ago from Stillwater, OK

      Corn couscous? I must look into that. This sounds wonderful, and I'm am sure will please any discriminating palate.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Faith Reaper: Thank you that you enjoyed this recipe - and for pointing out that the Comment section was missing in my waffles recipe. Hopefully, it's now working. So glad you like my photos - sometimes I get so wrapped up in trying out my recipe ideas that I forget to take them! Thank you for all your comments for this one. Blessings to you, too.

      FlourishAnyway: Holidays are a good opportunity to work out new ideas for recipes. I'm thinking that it might get boring and I should choose some other topics, but food is always interesting for me - even when I've just decided to lose some weight after the Christmas festivities! I hope that 2015 is a great one for you, too.

    • FlourishAnyway profile image

      FlourishAnyway 3 years ago from USA

      I've never had lamb but my daughter loves it. You have been busy, between this and the waffle hub! Have a wonderful new year.

    • Faith Reaper profile image

      Faith Reaper 3 years ago from southern USA

      Great recipe! Your photos are always great and thank you for sharing this wonderful recipe.

      I just tried to comment on your Gluten-free blueberry waffle hub, but the comment section is missing? Anyway it is a wonderful hub too.

      Up ++++ tweeting, pinning, G+ and sharing

      Blessings always

    • Faith Reaper profile image

      Faith Reaper 3 years ago from southern USA

      This looks delicious, especially you great photos! What a great recipe.

      I just read your wonderful hub on the Gluten-free Blueberry waffles, but there is comment section? Anyway it is a great hub too, especially with your mouthwatering photos!

      Up ++++ tweeting, pinning, G+ and sharing

      Blessings always

    • Faith Reaper profile image

      Faith Reaper 3 years ago from southern USA

      This looks delicious, especially you great photos! What a great recipe.

      I just read your wonderful hub on the Gluten-free Blueberry waffles, but there is comment section? Anyway it is a great hub too, especially with your mouthwatering photos!

      Up ++++ tweeting, pinning, G+ and sharing

      Blessings always

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Audrey Howitt: Thank you! I hope it will be a great year for you, too.

      phdast7: I just came back to find my recipe because I want to use it again and this was my only copy - and I found that my replies had disappeared! Thank you for your comments. Do try, as it's a lovely tender cut.

      tillsontitan: I'm so glad that it's useful. Hope you enjoy it.

      tobusiness: Yes, it works well and is a good, healthy and tasty meal for anyone.

      Nadine May: I should think it would work well with chicken, too. The gluten free Corn Couscous is nice, especially with the chicken stock and corriander.

    • Nadine May profile image

      Nadine May 3 years ago from Cape Town, Western Cape, South Africa

      Lovely recipe and having to follow the same gluten free diet i will look out for gluten free Couscous but change the Lamb for Chicken. I only eat fish or chicken on some occasions. Useful!

    • tobusiness profile image

      Jo Alexis-Hagues 3 years ago from Lincolnshire, U.K

      Although I don't need a gluten-free diet, I love lamb and couscous, this looks delicious.

    • tillsontitan profile image

      Mary Craig 3 years ago from New York

      I'm always looking for gluten free recipes and love it when I find an easy one! Nicely done Blossom.

      Voted up, useful, and interesting.

    • phdast7 profile image

      Theresa Ast 3 years ago from Atlanta, Georgia

      Hi Blossom- What a lovely presentation on that beautiful plate. The recipes look and sound delicious, and easy as you said. We lived in Greece for several years when I was a teenager and lamb was plentiful and inexpensive (Beef was pricey). As an adult back in the US lamb was quite expensive and no one I knew had any idea how to cook it, so I very seldom have it. But your recipe may encourage me to try it. :) Thanks!

      Great Hub, Sharing.

    • AudreyHowitt profile image

      Audrey Howitt 3 years ago from California

      Happy New Year to you!!

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      travmaj: Love your comments! I think you're in Qld, so I guess you don't have so many sheep up your way. In Victoria there are lots, so lamb is readily available. Thank you for your good wishes - may 2015 be a great year for you, too.

      tirelesstraveler: A pleasure, and yes, it would make a great New Year dinner. Hope you find them and enjoy - along with 2015.

      always exploring: The look of the food is important, as it needs to be inviting to eat. Gluten free is the way to go for me, too, although I do cook other things for other people. It's fun to share.

    • always exploring profile image

      Ruby Jean Richert 3 years ago from Southern Illinois

      Your food looks really delicious and gluten free is a must for me. Thank's so much for sharing...

    • tirelesstraveler profile image

      Judy Specht 3 years ago from California

      Thank you so much for finding what backstrap is. I will go look for backstrap. This would make a lovely New Year dinner.

    • travmaj profile image

      travmaj 3 years ago from australia

      Blossom, what a handy recipe, and relatively easy to make. Looks delicious on the plate. Mmmm - making me drool. I don't eat much lamb but this looks so tempting. Thank you. Best wishes for 2015. Maj

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      tirelesstraveler: I looked it up! Quote: "It's a tender piece of meat for functions. Lamb backstrap is prepared from the carcass side and consists of the eye muscle lying along the spine...it is ideally char grilled, barbecued, pan fried or roasted. It is also referred to as the lamb fillet, as it is just as tender as the tenderloin." So there we have it!

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Mayashappyplace: Well, my guest enjoyed it, and so did I. Do let me know how it works out for you, it's such fun to share.

      Frank Atanacio: Yes, there are not too many ingredients and it's not difficult to make. I'd love to know if you try. Thank you for your good wishes and a great New Year to you!

      Eiddwen: Lovely to hear from you Eddy. I'm afraid I've been caught up with other things lately and have not been with HubPages very much.

      Glimmer Twin Fan: Yes, it is a nice recipe and a good one for the festive season. Because of the marinade, it doesn't really taste very 'lamby' and, so long as it's not overcooked, it's really tender.

      tirelesstraveler: :) I'm glad you enjoyed reading it. Good question as to what it is - I've always thought it was the long muscle from the back and that's how it's sold here in Victoria, Australia. I'll have to find out for sure now. I hope she felt special, we've been friends since high school age, which is a long time back now.

    • tirelesstraveler profile image

      Judy Specht 3 years ago from California

      My dear, What is a backstrap of lamb? I love lamb and through I just ate lunch this is causing me to drool. Nicely done.

      Love the picture of the food on the pretty plate. You friend must have felt very special.

    • Glimmer Twin Fan profile image

      Claudia Mitchell 3 years ago

      You've been busy Blossom. This lamb looks delicious and I love lamb. Unfortunately my husband and daughter are not so keen on it. I may make this for my parents one day though! Nice recipe.

    • Eiddwen profile image

      Eiddwen 3 years ago from Wales

      A great recipe and thanks for sharing Blossom.

      Eddy.

    • Frank Atanacio profile image

      Frank Atanacio 3 years ago from Shelton

      Blossoms looks good and sounds easy to make.. hmm Happy Holidays :)

    • Mayashappyplace profile image

      Maya Marcotte 3 years ago from NY

      This looks DELICIOUS!!! Definitely going to make this soon and let you know how it turned out! =) Thank you so much for sharing!

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