Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Grilled Lamb Chops (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      Grilled lamb chops offer a perfect deviation from standard grilling.


    Lamb Chops offer a tasty deviation from the grilling norm. Photo: CC--The Boreka Diary
    Caption: Lamb Chops offer a tasty deviation from the grilling norm. Photo: CC--The Boreka Diary

    Celiac.com 07/18/2017 - It's summertime and the grilling is easy. Lamb chops make a tasty, high protein, low fat alternative to standard steak or burger fare. This recipe is easy to make, and guaranteed to taste delicious.

    Ingredients:

    • 6 lamb chops, about 1-inch thick
    • 2 large garlic cloves, crushed
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon fresh rosemary leaves
    • 1 teaspoon fresh thyme leaves
    • sea salt
    • ground black pepper



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    Use a mortar and pestle to pulverize garlic, rosemary, thyme, pepper and salt, adding olive oil little by little, until it becomes a paste.

    Rub the paste on both sides of the lamb chops and place in the refrigerator for an hour to marinate.

    When chops are done marinating, put them on a plate on the counter for about 30 minutes, until they are at room temperature.

    Heat grill to high heat until almost smoking, add the chops and sear for about 2 minutes.

    Flip the chops over and cook for another 3 minutes for medium-rare and 3½ minutes for medium.

    Serve with your favorite sides.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Jay Berger
    1 ½ tablespoons olive oil
    ¼ teaspoon dried hot pepper flakes
    1 garlic clove, minced
    3 tablespoons thinly sliced scallion including the green part
    1 teaspoon dried rosemary, crumbled
    ½ cup fresh Gluten-free Casein-free bread crumbs
    Salt and pepper to taste
    1 ¼ pound trimmed and Frenched single rack of lamb (7 or 8 ribs)
    Watercress sprigs for garnish, if desired
    In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 s...

    Scott Adams
    This recipe comes to us from Jay Berger
    2 large Idaho potatoes, peeled and sliced 1/8-inch thick
    2 large sweet potatoes, peeled and sliced 1/8-inch thick
    1 ½ cup coconut or Darifree milk
    2 tablespoon arrowroot
    1 tablespoon salt
    1 tablespoon roast garlic puree (blend minced garlic with the milk)
    ¼ teaspoon white or black pepper
    1 pinch nutmeg
    1 tablespoon chopped rosemary
    2 tablespoon Gluten-free Casein-free margarine chopped & chilled
    Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in oiled 2 inch deep baking pan. Bring the rest of the ingredients just to a boil a...

    Scott Adams
    This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
    Ingredients:
    1 medium onion, diced
    ½ cup celery leaves
    3 teaspoons butter
    2 tablespoons potato starch
    2 tablespoons gluten-free chicken stock powder or 2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
    3 to 4 cups of water (Im sure you could use something like almond or rice milk)
    ¼ teaspoon freshly ground black pepper
    2 pounds potatoes, thinly sliced
    Directions:
    In a food processor, combine onion, celery leaves, butter, potato starch, chicken stock powder, 3 cups water and ground pepper until combined. Set aside. In a c...

    Scott Adams
    This recipe comes to us from Kathy Bennett.
    Ingredients:
    ½ pound softened butter
    8 ounce softened cream cheese
    2 tablespoons vanilla extract
    5 tablespoons sweetened condensed milk
    3.5 ounce can Baker’s coconut
    2 pounds 10x sugar
    Cinnamon
    Directions (By Hand):
    Mix butter and cream cheese
    Gradually add in vanilla - mix well
    Gradually add in condensed milk - mix well
    Gradually add in sifted 10x sugar - mix well
    Mix in the coconut
    Scoop out by teaspoonfuls and plop on a cookie sheet
    Cover with waxed paper and
    Chill in the refrigerator for 15 minutes
    Roll into balls
    Roll in cinnamon