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Gluten Free Lamb Backstraps
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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.
- 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
- 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.
- 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.
- Put another pot of water on to boil and follow the instructions for the frozen vegetables. I chose peas and corn.
- 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.
- 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.
- 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.
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!
© 2014 Bronwen Scott-Branagan