No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Lamb Chops with Yummy Chimichurri (Gluten-Free)

Celiac.com 04/01/2014 - Want to turn a few new corners with lamb? This recipe for perfectly cooked lamb loin chops and a yummy mint chimichurri sauce will do the trick. This recipe works best with lamb loin chops or thick rib chops.

Photo: CC--Stu SpivackIngredients:

  • 2 pounds of lamb loin chops, about 8 chops, 1½ inch thick
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • ½ cup baking soda

Chimichurri Sauce:

  • 4 cloves garlic, chopped
  • 1½ cups fresh mint leaves, stemmed and packed
  • 1 cups fresh parsley leaves, packed
  • ½ cup stemmed fresh cilantro
  • 2½ tablespoons fresh lemon juice
  • 2½ tablespoons red wine vinegar
  • 1 teaspoon Kosher salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • ½ cup olive oil

Directions:
Coat chops with baking soda and place in refrigerator for 20 minutes.

Remove chops from the refrigerator, rinse well and pat dry.

Coat chops with red wine vinegar and let sit for 20-30 minutes.

Pat chops dry with paper towel and sprinkle on all sides with Kosher salt.

Set aside and prepare the chimichurri sauce.

Finely chop the garlic, mint and parsley, and put into a bowl.

Stir in the wine vinegar, salt, and red pepper flakes.

Stir in the olive oil.

Ads by Google:

Heat olive oil in a large cast iron pan on medium high heat.

Sprinkle black pepper on both sides of the chops.

When the pan is hot, place the chops meat-side down in the pan. Leave space between the chops, do not crowd the pan.

Do not move the chops, just let them brown, about 2 to 4 minutes on each side, depending on the heat of your pan and the size of the chops.

Once browned on one side, turn them over and brown the other side.

Then quickly sear the fatty back edge of the chops.

Once the chops are completely browned, lower the heat and continue to cook until the lamb chops are done to your liking.

Lamb is best served rare, that means vivid pink on the inside, and never more cooked than medium rare. That means removing the meat from the pan at 120° to 125°F for rare, and 130° to 135°F for medium rare.

Some chops may cook faster than others, so check them as they cook, and pull them off the pan as they reach desired doneness.

Place the chops on a plate and cover with foil. Let rest for 10 minutes before serving.

Serve with chimichurri sauce.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

We have gone gluten free, our whole house, as of a month ago. It was pretty seamless since I had been gluten-free for 5 months last year. I have found many good recipes, and my picky husband and one of my boys who is also a picky eater, even prefer many gluten-free recipes to the regular ones. My husband did see my point about the size of the gluten protein means nothing. Its a gluten protein period, that's what you are avoiding. It doesn't matter if its hiding in the scratch of your baking sheet and you can't see it. You can't see the wind, but it's still there. I hear you on the anemia. I've been anemic for several years, I just thought it as because I was getting a little older. Has your anemia gone away or do you still have problems with it?

Ennis, it is made out of metal, coated with plastic I think. You have such a hard time, my heart really hurts for you. But you are such a support to those on this board, and a great teacher for those of us who are new.

Thanks everyone! I think its hard for people to fully accept because they cant see the damage it does every time you get glutened. It's invisible. Im glad to know I wasnt being paranoid. I sure was when I was first diagnosed. I laugh at myself now, but its a pretty steep learning curve.

FYI......anxiety is a common symptom with celiac disease and NCGI. It seems to resolve on a gluten-free diet. ?

Yes, I will definitely update you and would love to hear what your experience is. I'm glad I found this forum because you're right--it's nice to not feel so alone. I'm also prone to anxiety--so waiting and worrying is not fun! Cyclinglady, thanks for sharing your experience as well. I do plan to maintain a gluten-free diet for a while at least if the biopsy is negative just to see how I feel.