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:

Rack of Lamb With Rosemary Scallion Crust (Gluten-Free)

This recipe comes to us from Jay Berger

Ads by Google:

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 GFCF 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 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove the skillet from the heat. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree F. oven for 15 minutes, or until a meat thermometer registers 130 degrees F. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and garnish it with the watercress.

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












Related Articles



Comments




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




In Celiac.com's Forum Now:


After reading the ingredients list on-line, they list cheese cultures (from barley), which is a first for me! I would not eat this because barley is no-no. Maybe there is another brand that is gluten free? You might want to do an on-line search.

I totally get Celiac's Wifey's line of thinking & agree wholeheartedly! I would like to build upon what Celiac's Wifey said but I'm not going to repeat what she said; I'm going in a different direction. I think that the particular source of gluten also plays a part in our physical react...

I just wanted to say that regardless of what test results you get give serious thought to going properly gluten free once testing is complete. I suffered almost 20 years of sciatic back pain along with many of the other symptoms you list above and only found relief once I removed gluten from my d...

Zaditor is OTC now and that is what I use for my eyes during allergy season. It works well and I don't worry about it drying out my eyes even more because you only use 1 drop in each eye, 1-2 times per day. They help tremendously with the allergic response so well worth using! You can try some...

All of the above mentioned treatments are worth trying but I have done almost all of them with little to no improvement. If you just have dry eye caused by anything other than Sjogren's, they might help but if you have Sjogren's with a lot of collateral damage to your glands, don't expect a lot ...