The next time you know that you have a busy day ahead (maybe you’re heading out with friends or going to the gym or shopping) and you don’t want to worry about dinner, why not let your slow cooker do the work?

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Today, I’m rounding up my most delicious slow cooker recipes. (If you’re looking to invest in a high-quality slow cooker, I recommend this one). 

Each meal will taste like you fussed over it all day, but they’re actually very quick and easy to prepare. The name of the game is low stress!

Slow cooker tips

The secret to tender, juicy meat that is incredibly flavorful is to take a little extra time to prep. Searing your meat and even your veggies will add a wonderful depth of taste to your meal.

I always recommend using grass-fed meat when available and fresh veggies. Some of the recipes call for fresh herbs, some for bacon, and some wine.

After you prep your ingredients, all you have to do is transfer them to your slow cooker, pop on the cover, turn on the machine, and wait for the magic to happen.

If you won’t have time in the morning to prep, you can assemble a recipe before you go to bed. Then place it in the fridge overnight so it’s ready for the slow cooker in the morning.

Cooking your meat low and slow is also a nutritious way to cook that retains much of the vitamins and minerals.

Also, since I’ve been following a low-carb way of eating, I’ve been updating some of my older recipes. I’m sharing some of those low-carb tips with you here too.

My favorite slow cooker recipes

Ready to try these slow cooker recipes that make dinner easy? Here you go.

1. Amazing Slow Cooker Pot Roast You’ve Got To Try

When I was growing up, pot roast was my favorite meal. This recipe handed down from my mom is a real specialty you’ve got to try. And here’s a tip. If you’re following a low-carb way of eating, leave the potatoes out and you can pair your pot roast with mashed cauliflower. Yum.

Amazing Slow Cooker Pot Roast You've Got To Try

Tender, succulent seasoned-just-right slow cooker pot roast in its own rich gravy. Not only is this simple to prepare, but you're sure to get two thumbs up from everyone at the table.

Check out this recipe

2. Small Batch Slow Cooker Beef Chili With Bacon

Beef chili with hot dogs is one of the first recipes I published here on the blog. I make it on the stovetop, but it’s even more awesome in the slow cooker. It’s low-carb and topped with bacon. You can’t go wrong with bacon, right?  

Small Batch Slow Cooker Beef Chili With Bacon

Savor the rich flavors of slow cooker beef chili infused with crispy bacon in this small batch recipe. Perfectly portioned for two - four servings. Then just add your favorite toppings!

Check out this recipe

3. How To Make Amazing Pork Chops In Your Slow Cooker

These low-carb pork chops are mouthwateringly tender and cooked over a bed of sweet carrots and onions in the most intense savory gravy. In this recipe, I share my five tips for making amazing pork chops.  

How To Make Amazing Pork Chops In Your Slow Cooker

Your slow cooker does almost all the work for you. And that also means that there isn't a pile of pots and pans to clean up after dinner.

Check out this recipe

4. Slow Cooker Beef Brisket With Gluten Free Barbecue Sauce

If there’s any cut of meat that the slow cooker seems to have been designed for, it’s beef brisket. Beef brisket has to be cooked slowly to dissolve all the connective tissues. Slow cooking results in a really tender, super juicy, incredibly flavorful beef that easily pulls apart with a fork. And here’s a tip. If you’re following a low-carb way of eating, just leave out the honey and ketchup.  

Slow Cooker Beef Brisket With Gluten Free Honey Barbecue Sauce

Slow cooker beef brisket with gluten free honey barbecue sauce is tender and juicy and made with healthy ingredients.

Check out this recipe

5. Slow Cooker Pork Osso Buco

These tender, juicy, fall-off-the-bone pork shanks are topped with a gremolata. It may sound really fancy, but gremolata is just chopped parsley tossed with lemon zest, garlic, and capers. And is amazingly delicious, I might add. And here’s a tip. If you’re following a low-carb way of eating, you can serve the pork shanks with seasoned cauliflower rice instead of risotto.  

Slow Cooker Pork Osso Buco Recipe

Osso buco is super easy to make in a slow cooker, and the meat is so tender and juicy, that it literally falls right off the bone. Please see my notes for dairy-free options.

Check out this recipe

6. Slow Cooker Braised Short Ribs

These short ribs are one of the most popular recipes on the blog. And I made you a video so you can watch how to make my beautiful red wine sauce. 

Slow Cooker Braised Short Ribs

This is the ultimate paleo, low-carb, & gluten-free comfort food. Seared beef short ribs simmer in a slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.

Check out this recipe

7. How To Make Gluten Free Lamb Stew In The Slow Cooker

This is one of the first recipes on the blog. This lamb stew is delicious, and here’s a tip: if you’re following a low-carb way of eating, you can just skip dredging the lamb in flour.  

How To Make Gluten Free Lamb Stew In Your Slow Cooker

How to Make Gluten Free Lamb Stew In Your Slow Cooker with only five easy cooking steps for a savory stew. Perfect when you have a busy schedule.

Check out this recipe

8. Slow Cooker Sirloin Steak Tips Recipe

I’ve been making this one on repeat lately because it’s just so easy and it always turns out tender and full of flavor. It’s the kind of dinner that takes the pressure off at the end of a long day. 

Slow Cooker Steak Tips Recipe

Cooking sirloin steak tips in your slow cooker transforms this lean, budget-friendly cut into tender, pull-apart bites coated in a rich, savory teriyaki-style sauce.

Check out this recipe

There’s nothing like returning home after a long day to the aroma of a wonderful dinner simmering away in the slow cooker. Which one will you make first?

Bonus: slow cooker soup recipes!

How To Make Beef Bone Broth and Why It’s Good For You – You can use bone broth as stock for your favorite soups or gravies (or even serve it as a refreshing broth). It’s so nutritious and easy to make.

Chicken Soup: A Wholesome Low Carb, Gluten-Free, Whole 30 Recipe – A whole chicken, swirling in a sea of flavors, transforms into a heartwarming stock that could cure just about anything.

Hearty Gluten Free Chicken Noodle Soup in the Slow Cooker -Here’s an easy traditional chicken noodle soup recipe for you. It is prepared using an entire chicken, gently simmering in your slow cooker (or on the stove) for hours, infusing your home with its therapeutic fragrance.

Ham Bone Soup – This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone into a hearty soup with zero fuss.

Roast Lamb Bone Soup – This slow cooker soup is like a warm hug in a bowl. The lamb bone broth is deliciously rich, and every spoonful is packed with deep, comforting flavor.

If you make one of these, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

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The post 13 Easy Slow Cooker Recipes That Are Incredibly Flavorful appeared first on Gluten Free Homestead.

Are you one of the many people following a Whole 30 plan this month? 

Whole 30 is a short-term nutritional reset, designed to help you cut out the foods that might be having a negative impact on your health, restore a healthy metabolism, heal your digestive tract, and balance your immune system.

Many times people ask if I have recipes that are Whole 30 compliant. But recently, my daughter was asked if she knew of any Whole 30 recipes that aren’t chicken or fish.

Not only was her friend finding it hard to cut out certain foods, but also most of the recipes recommended to her were chicken or fish recipes. Above all her friend was getting bored with eating chicken and fish.

So I’ve rounded up twenty-five Whole 30 recipes that aren’t chicken or fish. All these will work for the Whole 30 diet as they have no added sugar, grains, legumes, dairy, alcohol or unnecessary chemicals.

Just whole food ingredients and deliciousness your whole family will love (so you won’t have to cook a separate meal for them).

Skinny Low-Carb Taco Bowls

Skinny Low Carb Taco Bowls Recipe

Skip the taco shells and fill your taco bowl with spicy beef, spinach and broccoli sprouts, homemade creamy guacamole, sweet tomatoes, and homemade chunky salsa. If you make homemade, you know what’s in it. 🙂

Recipe here

Amazing Slow Cooker Pot Roast You’ve Got To Try

Amazing Slow Cooker Pot Roast You've Got To Try

When I say you've got to try this pot roast, I mean it. It's ah-mazing. And I'll give you a little tip. To thicken the gravy a little bit, crush some of the cooked potatoes into the gravy. Yum. 

Recipe here

Slow Cooker Beef Chili With Bacon

Small Batch Slow Cooker Beef Chili With Bacon

Just prep the meat and veggies and let your slow cooker do its magic. Chili is the perfect Whole 30 meal and don't forget the sugar-free bacon. 🙂

Recipe here

Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions

Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions

Every mouthful explodes with flavor in this quick and easy dish. Serve it over spaghetti squash for a delicious pasta substitute. Sounds like a win-win. Right?

Recipe here

Roast Leg Of Lamb With Mint Pesto

Roast Leg Of Lamb With Mint Pesto

Roast leg of lamb with mint pesto is a tender and flavorful roast leg of lamb drizzled with fresh mint pesto. You will love this special roast.

Recipe here

Spice Rubbed Pork Roast

Spice Rubbed Pork Roast

This savory, spice rubbed pork roast with its rich basting sauce is a wonderfully satisfying Whole 30 choice.

Recipe here

My Secret For Juicy Grilled Pork Chops (With Chimichurri Sauce)

My Secret For Juicy Grilled Pork Chops (With Chimichurri Sauce)

Fire up the grill and get ready to dig into the tastiest pork chops topped with zesty chimichurri sauce.

Recipe here

Broiled Lamb Chops with Chermoula Sauce

Broiled Lamb Chops Recipe with Chermoula Sauce

I think you're going to love these lamb chops that have their own little handle and a nugget of meat to savor with each bite! Chermoula sauce elevates these tasty chops to irresistible.

Recipe here

Zoodles (Zucchini Noodles) with Bolognese Sauce

Zucchini Noodles with Bolognese Sauce (Zoodles)

Skip the Parmesan cheese to keep zoodles with bolognese sauce Whole 30 compliant. You won't miss the cheese at all with all the flavor going on in this fun dish.

Recipe here

Turkey Picadillo

This recipe is another Whole 30 choice. It’s a fragrant stew of ground turkey simmered in tomato sauce with raisins (use unsweetened raisins) added for sweetness and olives (with no added sulfites) for salt. It’s an easy comfort dish, in Cuban style.

Recipe here

Country Style Pork Ribs

This ribs recipe uses an inexpensive cut of meat which makes this meal quite budget friendly. Follow my tips for perfectly tender juicy meat. 

Recipe here

Barbecued Spareribs

This is the best gluten free barbecued spareribs recipe. Promise.

Recipe here

Sloppy Joe Stuffed Peppers

Stuffed peppers are loaded with seasoned ground beef and chunks of onions and peppers in a bright tomato sauce. Then they’re roasted until browned and bubbly. Yum!

Recipe here

Easy Homemade Coleslaw

Store bought coleslaw can be loaded with sugar. So why not make it at home? You can control the ingredients for a guilt-free, healthier side dish.

Recipe here

Châteaubriand Recipe (Low-Carb And Whole 30)

Decadently juicy and flavorful chateaubriand recipe is a one-of-a-kind meal. Each delicious bite melts in your mouth!

Recipe here

Tastiest Stuffed Cabbage

If you’re looking for a super delicious comfort food, this whole 30 stuffed cabbage is just what you need!

Recipe here

Tomahawk Ribeye Steak

It’s all about the presentation and overall joy of serving this massive steak that makes them fun.

Recipe here

Picanha Steak Recipe

Picanha steak made simple. Juicy, tender, and easy to cook at home with a foolproof method that delivers every time. This method works just as well for cuts like strip steak or ribeye.

Recipe here

Surówka

This is a a Polish sauerkraut, carrot and apple salad that’s healthy and delicious.

Recipe here

Cucumber Salad Recipe

This is a most delicious cucumber salad. Enjoy!

Recipe here

Crispy Salami Chips Recipe

Crispy salami chips are a smart snack with this easy, homemade recipe that turns simple salami slices into savory chips. Quick and satisfying.

Recipe here

How To Cook Bacon In The Oven

Here's how to cook bacon in the oven in less than 25 minutes. No fuss, no mess, just delicious perfectly done bacon.

Check out this recipe

How To Bake A Bone-In Ham

Discover the secrets to baking a bone-in ham! Tender and juicy, this easy low carb recipe is for holiday dinners or any special occasion.

Recipe here

Ham Bone Soup Recipe

This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

Recipe here

Au Jus Recipe

Savor the simplicity of this low-carb Au Jus gravy recipe. Whether with roast drippings or without, each spoonful promises to be the heart of savory indulgence. For a Whole30-compliant version, skip the wine—your gravy will still be rich, flavorful, and perfect for drizzling over your favorite meats!

Recipe here

There you have it. I hope you enjoy these twenty-five Whole 30 recipes that aren’t chicken or fish. If you’d like to see all my recipes that comply with Whole 30 click here. They’re all fresh and easy and never boring.

Watch this to whet your appetite.

And if you make any of these dishes, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

All the best with your Whole 30 nutritional reset. Have a happy, healthy week.

Want to save these recipes? Pin them!

You might also like

Sparkling Raspberry Lemonade Pressé This is the perfect refreshing drink for summer. It’s bubbly, cold and fruity.

How To Make Bone Broth And Why It’s Good For You You can use bone broth as stock for your favorite soups or gravies (or even serve it as a refreshing broth). It’s so nutritious and easy to make.

How To Make Dieting Successful: Strategies For Keeping Off The Weight You Lost This post includes 4 strategies to reduce your body set weight.

The post Beyond Chicken and Fish: 25 Flavorful Whole 30 Recipes to Break the Monotony appeared first on Gluten Free Homestead.

It’s the first Monday of the year, and the temperature is dipping here in New York! If your new year has gotten off to a chilly start too, you’re going to love today’s recipe. A delicious bowl of steaming hot homemade roast lamb soup is the perfect way to warm up and feel your best during the winter.

Bite size pieces of roast lamb, chopped scallions, and fresh dill in a rich broth all add up to big flavor. Best of all, this soup also has all the nutritious benefits of bone broth. Read more about bone broth here: How To Make Beef Bone Broth (And Why It’s Good For You).

Last week I shared a roast leg of lamb recipe with you. As soon as I finished carving the meat, I placed the roasted bone (there was still a little bit of meat on it) in my slow cooker with veggies. I covered the bone and veggies with water, added a little vinegar, and made this delicious homemade roast lamb soup.

I love when one dinner can be turned into many different meals: in this case, a lovely roast for dinner and a scrumptious soup the next day.

Ready to make soup? Let’s go.

Ingredients

• Roasted leg of lamb bone: Brings that deep, slow-simmered richness.
• Onion and Garlic: Build the savory foundation of the broth.
• Carrots: Add a touch of natural sweetness and heartiness.
• Rosemary and Bay leaf: Infuse the broth with warmth.
• Salt and Peppercorns: Simple seasoning let the flavors shine without overpowering.
• Bragg’s apple cider vinegar: A small splash helps draw the nutrients and minerals out of the bone as it slowly cooks, giving you that deeply nourishing, slow-simmered broth.
• Water: Brings everything together into a rich broth.
• Scallions and Dill: Added at the end for brightness and color.

Instructions

*Free printable recipe card is available at the end of the post.

Place your roast lamb bone in your slow cooker along with veggies and cover with water.

You can add any vegetables that you’d like to flavor the bone broth. (I didn’t add my leftover Brussels sprouts, though, because they tend to make soup a little bitter). I also didn’t have the usual parsley that I tend to add to bone broth so I added rosemary sprigs instead that I had used to season the roasted leg of lamb.

I definitely recommend trying the rosemary. It really adds depth to the soup’s flavor.

Most importantly, add vinegar to pull the minerals from the bone while it cooks in the slow cooker. I always recommend Bragg’s Raw Apple Cider Vinegar because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.

While the soup simmers overnight, the meat that remains on the bone will fall right off. Cut this meat into bite size pieces and serve it in your soup when it is done.

When the slow cooker is finished, strain the broth. Discard the bones and vegetables. Then add the meat to the broth along with scallions and dill. This is such a lovely twist on broth. So good and so nutritious.

Serving suggestions

Lamb soup is hearty and flavorful on its own, but pairing it with quick gluten free crusty garlic bread is always a winner. If you’re low carb like I am, try dunking these cheese crisps. A simple green salad with a tangy vinaigrette can also help balance out the richness of the soup.

Pro tips and recipe notes

Don’t tuck away this recipe when the seasons change, this soup works beautifully with roasted spring lamb leg and feels just right all year long.

If you have leftovers, this soup stores beautifully in jars in the fridge for 3-4 days. Just make sure to let it cool completely before storing. The fat will solidify on top of the soup as it chills, so just skim it off with a slotted spoon before reheating.

Naturally gluten-free, low carb, and paleo, too. What a wonderful way to start the new year. Hope you’re having a wonderful year!

P.S. If you want that same ease with main dishes on the nights you’re staring at plain chicken or salmon, my Sauce System is where I walk you through how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you’ll look forward to.

More homemade soup recipes

Zoodle Soup With Meatballs: Zoodles paired with mini meatballs and baby bok choy is a winning combination.

Wild Salmon Chowder: This is an easy wild salmon chowder that is very fast to make! 

Escarole and Bean Soup (With Bacon): This quick, easy soup keeps you warm and supercharges your health in the winter months in the most delicious way possible.

Ham Bone Soup – This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

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Homemade Lamb Soup

A delicious bowl of steaming hot homemade roast lamb soup is the perfect way to warm up and boost your health during the winter.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 hours hours 10 minutes minutes

Total Time 12 hours hours 20 minutes minutes

Servings 12

Calories 90kcal

Author Barbara Bianchi

Ingredients

• l roasted leg of lamb bone
• 1 large onion quartered
• 2 medium carrots cut into 2-inch chunks
• 3 1/2 quarts filtered water *see note
• 2 cloves of garlic cut in half
• 3 sprigs of rosemary
• 1 bay leaf
• 8 whole peppercorns
• 1 tablespoon salt
• 2 tablespoons gluten free Bragg's Apple Cider Vinegar
• 1/2 cup scallions
• 1/4 cup dill

Instructions

• Add lamb bone, onion, carrots, garlic, rosemary, bay leaf, peppercorns, salt and vinegar to your slow cooker. Cover with water and set on low for 12 hours.
• An hour before the broth is done, remove lamb meat that has fallen off the bone with a slotted spoon. Cut up the meat, cover, and store in the refrigerator.
• After your broth is cooked, Place a strainer in a large pot. Now, lift the whole pot from the heating base of your slow cooker and slowly and carefully strain broth over the large empty pot, Discard the bones and vegetables.
• Skim fat off the top of your broth. Add cut up meat back in along with scallions and dill. Adjust seasonings and simmer for 10 minutes. Serve hot.

Notes

I have a 6½ quart slow cooker. Add enough water to cover the bone with about one inch of water.

If you have leftovers, this soup stores beautifully in jars in the fridge for 3-4 days. Just make sure to let it cool completely before storing. The fat will solidify on top of the soup as it chills, so just skim it off with a slotted spoon before reheating.

Nutrition

Calories: 90kcal

The post Homemade Roast Lamb Soup Recipe appeared first on Gluten Free Homestead.

I hope you all have been enjoying the holidays, and that they have been filled with fun times and lots of tasty food!

I can’t believe the new year is almost here, and I’m planning posts for January. This year has gone by so fast. It’s been wonderful being able to cook up good food and share it with all of you.

I’m so thankful for each and every one of you who follows the Gluten Free Homestead. Your comments make it all worthwhile. I love this gluten-free community, and I hope that through this blog, you’ve been able to enjoy delicious meals again, whether breakfast, a wholesome lunch, or nutritious dinner.

But, hey, the year isn’t over yet. I’m excited to share with you one last recipe this year that would make a lovely centerpiece for your New Year’s Eve or New Year’s Day dinner: a tender and flavorful roast leg of lamb drizzled with fresh mint pesto. 

Whether it’s a holiday feast or a cozy Sunday supper, you can’t go wrong with a roast. Don’t miss How to Bake a Bone-in Ham, easy Herb-Roasted Whole Chicken, savory Spice-rubbed Pork Roast, as well as, my amazing Slow-cooker Pot Roast and succulent beef Chateaubriand for more mouthwatering recipes.

A whole leg of lamb is great if you’re expecting a crowd. When I made this recipe, it was just five of us so I decided to pick up a half bone-in leg of lamb (the bottom shank portion), which is just under 5 pounds. It was the perfect size for us.

Ingredients

I rubbed the lamb with olive oil, garlic, rosemary, salt, and pepper before putting it in the oven.

What is the cooking time for lamb?

Here’s a tip about the cooking time. I like my lamb medium rare and checked several cooking charts to find out what would be the perfect temperature. They indicated to cook until 130℉-135℉ inside measured with a cooking thermometer.

However, when I followed those instructions, my roast was still uncooked inside. After an hour and 40 minutes, the thermometer read 135℉, but I had to put the roast back in the oven for another 25 minutes for a total of 2 hours and 5 minutes.

I didn’t check the final temperature, but I can tell you that this was about 25 minutes per pound. As a final touch, I broiled the roast to make it a little more crispy and browned on the outside.

Just take a look at that tender lamb. Mmm.

How long should a leg of lamb rest?

When you take your roast out of the oven, tent your roast with foil and let it rest for 15 minutes before slicing. My roast was tied with twine which I didn’t snip until I was ready to carve. Cut the slices perpendicular right towards the bone. Then turn, keeping the bone parallel to your cutting board, and cut towards the bone again.

How to make mint pesto

Now for the mint pesto! Lamb and mint go so nicely together. But I love making a fresh mint sauce, rather than reaching for a jar. In this broiled lamb chops with mint sauce recipe, I showed you how to make a homemade mint sauce.

Today, I found fresh mint leaves at my local vegetable farm. I decided to make a mint pesto, similar to my zoodles with basil and pistachio pesto.

First, mash the garlic and salt together in a small dish. Place in the bowl of your food processor, fitted with the large chopping blade. Add the mint, lemon zest and pepper.

Zest is grated from the very outer layer of the lemon peel, so choosing organic when you can will help you avoid unwanted residues (pesticides, wax coating, etc.). Either way, wash the fruit thoroughly and dry it completely. Clean, dry skin gives you brighter citrusy flavor and keeps the zest light and fluffy instead of sticky.

Next, secure the cover on your food processor. Process until the mixture has a paste-like consistency, scraping the sides of the bowl with a spatula if necessary.

Cover and, with the motor running, add the oil in a slow steady stream through the small feed tube, thickening the mixture. 

For the best flavor, you’ll want to choose a high quality extra virgin olive oil (EVOO) that hasn’t been chemically refined. These should be sold in a dark glass bottle and stored in a cool, dark cabinet. Make sure the olive oil is fresh by looking for the harvest date on the label. It should be within one year. I like this brand.

Serving suggestions

I paired the roast with the lovely mint pesto, Rosemary Sweet Potatoes and mushrooms, and Bacon Brussels Sprouts, a restaurant style recipe that creates a hearty, gluten-free, paleo-friendly, and family favorite meal.

A slice of Low carb almond bread would be a delicious complement to this dish.

Pro tips and recipe notes

When selecting your leg of lamb, pay attention to the color of the meat—it should be lighter in color, not too dark.

If you’re using a frozen leg of lamb, ensure it’s completely thawed before roasting.

A whole, bone-in leg of lamb may take 2-3 days to thaw completely in the refrigerator. Smaller pieces or portions, like my half leg or a lamb roast, may take 12-24 hours. 

Oh, and don’t throw the bone away! You will find that there is still a lot of meat left on the bone. You can make a nutritious Homemade Roast Lamb Soup with it. But that is for another post.

If you’ve ever felt like eating low carb or gluten free means giving up the foods you actually enjoy, this is one of those meals that proves otherwise. It’s simple, satisfying, and doesn’t feel restrictive. If you’re figuring out how to make this way of eating work long-term, I share what that looks like for us here: How I Overcame My Fear Of Going Gluten Free guide.

Wishing you a happy new year!

P.S. When you want dinner to feel easy, my Sauce System is where I show you how to transform everyday ingredients into quick, incredibly delicious meals (some in under 10 minutes) without overthinking substitutions.

More lamb recipes

Gluten Free Lamb Meatballs: There’s something about the rich, savory flavor of lamb mixed with fragrant spices that just hits the spot every time. And when you simmer them in that gluten-free mushroom gravy with a hint of cinnamon? Oh man, it’s like a flavor party in your mouth.

Broiled Lamb Chops With Chermoula Sauce: These lamb rib chops have a nice little handle and a nugget of meat at the end. 

Absolutely Delicious Classic Shepherd’s Pie: Rich ground lamb covered in a heavenly blanket of golden-brown mashed potatoes is sure to get a thumbs up from your family. 

How to make Gluten Free Lamb Stew in Your Slow Cooker: Indulge in savory gluten-free lamb stew with minimal prep! It promises rich flavors and tender meat, perfect for busy days.

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Roast Leg Of Lamb With Mint Pesto

Roast leg of lamb with mint pesto is a tender and flavorful roast leg of lamb drizzled with fresh mint pesto. You will love this special roast.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 5 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 5

Calories 310kcal

Author Barbara Bianchi

Ingredients

For Leg of Lamb

• 4-5 pounds 1/2 bone-in leg of lamb shank portion
• extra virgin olive oil
• 3 cloves of garlic minced
• 2 stems fresh rosemary minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups water

For Mint Pesto:

• 1 cup packed mint leaves
• 2 garlic cloves
• 2 tablespoons olive oil
• zest of 1 lemon I recommend an organic lemon if available.
• salt and pepper to taste

Instructions

For Leg of Lamb:

• Preheat oven to 350℉
• Take the leg of lamb out of the packaging and gently pat the meat dry with paper towels. Then rub lamb with oil.
  4-5 pounds 1/2 bone-in leg of lamb, extra virgin olive oil
• Combine garlic, rosemary, salt and pepper in a small bowl and rub over the entire roast.
  3 cloves of garlic, 2 stems fresh rosemary, 1/8 teaspoon salt, 1/8 teaspoon pepper
• Transfer to a rack fitted in a shallow roasting pan fat side up. Add water to the pan. Tent with foil. Roast for 1 hour. Remove foil and continue cooking for another hour and 5 minutes (about 25 minutes per pound).
  3 cups water
• Now turn the broiler on; broil for 5 minutes. Flip over and broil for 5 minutes on the other side to make it a little more crispy and browned on the outside.
• Transfer to a plate and tent with aluminum foil. Let roast rest for 15 minutes.
• Snip butcher's twine and slice by making perpendicular slices to the bone.

For Mint Pesto:

• Mash the garlic and salt together in a small dish. Place in the bowl of your food processor fitted with the large chopping blade.

  Add the mint, lemon zest and pepper. Secure the cover. Process until the mixture has a paste-like consistency, scraping the sides of the bowl with a spatula if necessary. Cover.

  Now with the motor running add the oil in a slow steady stream through the small feed tube, thickening the mixture.

  Cover to prevent oxidation until you're ready to serve with the lamb.
  1 cup packed mint leaves, 2 garlic cloves, zest of 1 lemon, salt and pepper, 2 tablespoons olive oil

Notes

• When selecting your leg of lamb, pay attention to the color of the meat—it should be lighter in color, not too dark.
• If you're using a frozen leg of lamb, ensure it's completely thawed before roasting. A whole, bone-in leg of lamb may take 2-3 days to thaw completely in the refrigerator. Smaller pieces or portions, like my half leg or a lamb roast, may take 12-24 hours. 
• I like my lamb medium rare and checked several cooking charts to find out what would be the perfect temperature. They indicated to cook until 130℉-135℉ as measured with a meat thermometer before removing your meat from the heat source.

However, when I followed those instructions, my roast was still uncooked inside. After an hour and 40 minutes, the thermometer read 135℉, but I had to put the roast back in the oven for another 25 minutes for a total of 2 hours and 5 minutes.

I didn't check the final temperature, but I can tell you that this was about 25 minutes per pound.

Since ovens vary, go by temperature, not time. If you prefer your meat a little bit more done, just roast it for 5-10 more minutes.

• Store leftover lamb in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.

Nutrition

Calories: 310kcal | Carbohydrates: 5.5g | Protein: 23.9g

The post Roast Leg Of Lamb Recipe With Mint Pesto appeared first on Gluten Free Homestead.

I like to have my dinners planned out at the start of the week, but sometimes I find something extra special at the grocery store that I want to make right away. 

That’s what happened this week. I was shopping in the meat section when I found several packages of ground lamb pretty reasonably priced. I’ve never seen ground lamb there before so I immediately scooped up three pounds, knowing exactly what I would make with it: shepherd’s pie!

What’s the difference between cottage pie & shepherd’s pie?

I’ve made Gluten Free Cottage Pie in the past, but never shepherd’s pie. Cottage pie is made exactly the same way as shepherd’s pie except with ground beef instead of lamb. Well, here was my chance to finally make this classic English dish.

I love when I can make tasty food that is also good for my family. The savory lamb and homemade mashed potatoes are the perfect combination of protein and carbs for my two teenage boys. Like my husband John when he was their age, they have a little difficulty gaining weight.

Since they’ve been working out for about a year now, they’re burning calories even faster. We may not need the extra carbs, but growing and exercising teenage boys certainly do. This is the ideal dish for them.

So here we have one happy mom. I get to make a dish I’ve always wanted to, and I get to feed the hungry cubs. Oh, and did I mention John’s mom was English? He loves shepherd’s pie.

Wow, I hit a home run today. Everybody was happy!

When I contemplated out loud substituting mashed cauliflower instead of mashed potatoes, I got a unanimous request from my kids to please make mashed potatoes. So mashed organic potatoes it was.

Many consider potatoes paleo, read here. But since white potatoes are considered nightshades, if you’re sensitive to these you may want to substitute Creamy Mashed Cauliflower.

Is it necessary to buy organic potatoes?

When buying potatoes, I always buy organic as potatoes are listed as one of the dirty dozen, frequently found to be contaminated with toxic insecticides.

Of course, if you’re trying to watch your waistline, you may not want to eat potatoes as they’re a high glycemic index vegetable. After a good workout, though, there’s no harm in a moderate serving of mashed potatoes.

Ingredients

For Your Homemade Mashed Potato Topping

• potatoes
• coconut milk 
• butter
• salt and pepper

For Your Meat

• coconut oil
• onion
• carrot
• garlic
• ground lamb

For Your Gravy

• tomato paste
• Red Boat *see recipe note
• chicken stock
• a dash of nutmeg
• and parsley for garnish

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

First, I whipped the potatoes in the food processor with coconut milk, butter, salt, and pepper. Yum. They are sooo creamy.

To cook your lamb, heat oil in a large skillet. Add onion and carrot and cook on low heat for 10 minutes. Then add garlic and cook for another minute.

Now add the ground lamb and stir over medium heat, breaking up the meat with a spatula while it browns for 5 more minutes. Then drain the lamb mixture.

I had a pot of Homemade Chicken Soup in my fridge so I used a cup of the broth. You can use store-bought gluten free stock. Pour that into the skillet and add the Red Boat sauce, tomato paste, salt, and nutmeg. Then, simmer until slightly thickened for 5 minutes.

Transfer to a casserole dish. Top with your fluffy mashed potatoes. Dot with 2 tablespoons of butter on top of the potatoes. And bake for 40-50 minutes until golden. Garnish with chopped fresh parsley.

Serving suggestions

Your shepherd’s pie casserole could be a complete meal on its own, but pairing it with some tasty sides can make it even better.

I suggest serving it with a side salad and a vegetable such as sweet peas, delicious Sautéed Broccoli With Garlic, or Air Fryer Carrots.

Gluten Free Quick Garlic Bread is always a hit to soak up the sauce and juices from the filling.

Pro tips and recipe notes

• If you prefer, you can use extra-virgin olive oil or avocado oil instead of coconut oil.
• For the coconut milk I use in this recipe, I recommend Native Forest that is organic, certified gluten-free, and canned with non-BPA packaging. Native Forest doesn’t add any extra sugar or sweeteners, just pure coconut goodness. There is also a “light” variety that should also work beautifully with this recipe.
• If dairy agrees with you, milk can be used instead of coconut milk.
• Many shepherd’s pie recipes call for Worcestershire sauce which I switched out for Red Boat. All of Red Boat’s products are gluten-free as they do not contain wheat or wheat by-products and are produced in a gluten free facility. The ingredients are quite simple: just anchovy and sea salt.
• Leftover shepherd’s pie can be stored in the refrigerator for 3 to 4 days. Make sure to let it cool down to room temperature before storing it in an airtight container to maintain its freshness.

If you’d like to store it for a longer period, you can freeze it. To freeze leftover shepherd’s pie, wrap it tightly in plastic wrap and then aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 3 months.

To reheat, you can either bake it in the oven (recommended for a crispy top) or reheat in the microwave. If reheating from frozen, it’s best to let it thaw in the refrigerator overnight before reheating.

There you go. Hearty and flavorful shepherd’s pie is the perfect comfort food for the cooler nights ahead. The rich ground lamb covered in a heavenly blanket of golden-brown mashed potatoes is sure to get a thumbs up from your family. And we all love that, right?

More comfort food recipes

Gluten Free Lamb Meatballs – Rich, savory lamb mixed with fragrant spices hits the spot every time. And when you simmer them in gluten-free mushroom gravy with a hint of cinnamon? Oh man, it’s like a flavor party in your mouth.

Slow Cooker Pork Osso Buco – This is super easy to make in your slow cooker, and the meat is so tender and juicy, that it literally falls right off the bone.

Amazing Slow Cooker Pot Roast You’ve Got To Try – Tender, succulent seasoned-just-right slow cooker pot roast in its own rich gravy is amazing. Not only is this simple to prepare, but you’re sure to get two thumbs up from everyone at the table.

Chicken And Peppers: Olive Oil And Garlic Style – This low carb chicken and peppers: olive oil and garlic style is as nourishing as it is delicious. 

Super Low Carb Cottage Pie With Cauliflower Mash – This is a low-carb version of cottage pie, replacing the usual mashed potato topping with cauliflower. The result? Absolutely mouthwatering.

Love this recipe? Pin it!

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Absolutely Delicious Gluten Free Shepherd's Pie Recipe

The best paleo shepherd's pie with nutritious ingredients. Your whole family is going to love this absolutely delicious classic shepherd's pie.

Course Main Course

Cuisine American

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Calories 398kcal

Author Barbara Bianchi

Ingredients

• 6-7 large potatoes peeled and quartered
• 1/2 cup coconut milk
• 5 tablespoons butter divided
• 3 teaspoons salt divided
• dash of pepper
• 2 tablespoons coconut oil
• 1 onion minced
• 1 carrot diced
• 4 cloves garlic minced
• 3 pounds ground lamb
• 1 tablespoon tomato paste
• 1 tablespoon Red Boat
• 1 cup chicken stock
• dash of nutmeg
• parsley

Instructions

• Preheat oven to 400℉.
• Steam potatoes for 20 minutes. Drain and place in the bowl of your food processor fitted with the large chopping blade. Add coconut milk, 2 tblsp. butter, 2 teaspoons of salt and a dash of pepper. Process until fluffy and set aside.
  6-7 large potatoes, 1/2 cup coconut milk, dash of pepper
• Heat oil in a large skillet. Add onion and carrot and cook on low heat for 10 minutes. Add garlic and cook for 1 more minute. Add ground lamb and stir over a medium heat, breaking up meat with a spatula for 5 more minutes.
  2 tablespoons coconut oil, 1 onion, 1 carrot, 4 cloves garlic, 3 pounds ground lamb
• Drain lamb mixture. Pour in stock, Red boat, and add tomato paste, 1 teaspoon of salt, and nutmeg. Stir. Simmer until thickened for 5 minutes.
  1 tablespoon tomato paste, 1 tablespoon Red Boat, 1 cup chicken stock, dash of nutmeg
• Spoon into a 2 quart casserole dish. Spoon the mashed potatoes around the top. Dot the remaining 2 tablespoons of butter around the potatoes.

  Bake for 40-50 minutes. Ovens may vary so check after 40 minutes and bake until the casserole is done to your liking. Garnish with parsley, serve, and enjoy.
  parsley

Notes

• I used coconut oil, but you can use extra-virgin olive oil or avocado oil if you prefer
• For the coconut milk I use in this recipe, I recommend Native Forest that is organic, certified gluten-free, and canned with non-BPA packaging. Native Forest doesn’t add any extra sugar or sweeteners, just pure coconut goodness. There is also a “light” variety that should also work beautifully with this recipe.
• If dairy agrees with you, milk can be used instead of coconut milk.
• Many shepherd's pie recipes call for Worcestershire sauce which I switched out for Red Boat. All of Red Boat’s products are gluten-free as they do not contain wheat or wheat by-products and are produced in a gluten free facility. The ingredients are quite simple: just anchovy and sea salt.
• Leftover shepherd's pie can be stored in the refrigerator for 3 to 4 days. Make sure to let it cool down to room temperature before storing it in an airtight container to maintain its freshness.If you'd like to store it for a longer period, you can freeze it. To freeze leftover shepherd's pie, wrap it tightly in plastic wrap and then aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 3 months.
  To reheat, you can either bake it in the oven (recommended for a crispy top) or reheat in the microwave. If reheating from frozen, it's best to let it thaw in the refrigerator overnight before reheating.

Nutrition

Calories: 398kcal

The post Absolutely Delicious Gluten Free Shepherd’s Pie Recipe appeared first on Gluten Free Homestead.

Hi friends! Sorry for not posting more this week, but I had one of those nasty kitchen accidents last Friday. I dropped and broke a casserole dish. The glass bounced off the counter embedding a piece in the palm of my hand. It was cut in a way that stitches wouldn’t have helped.

Fortunately, John was there to apply a compression bandage. It was cut pretty bad. It’s almost healed so I am back in action now. Ha ha since I couldn’t get it wet, I got to sit a little bit more and watch everybody else pitch in and help. Thanks, guys.

Today I have a new twist on one of my old favorite dinner recipes. Everybody here loves broiled lamb chops! Especially me! Mmm… they are so delicious; a little bit beefy and a little bit mildly-sweet.

The rib bone makes a nice little handle with a nugget of meat to savor with each bite! However, this time I decided to try a new sauce on the chops: chermoula.

When you’re eating gluten free or paleo, it can start to feel like the same meals on repeat. That’s especially true when living with celiac disease, and reading every label twice.

Our post on With Celiac Disease, A Gluten-Free Diet Is Non-Negotiable shares more about that journey. One thing that keeps dinner feeling fresh? Flavor-packed sauces like this vibrant chermoula.

If dinner has been feeling repetitive lately, my sauce mini course shows you how I use simple sauces to make easy meals taste completely different from one night to the next.

As one of the many recipes in my collection, Beyond Chicken and Fish: 21 Flavorful Whole 30 Recipes to Break the Monotony, these lamb chops add variety for folks following the Whole30 short-term nutritional reset plan.

What is chermoula sauce?

Chermoula (pronounced SHe(ə)rˈmo͞oˌlə) is a spicy herb marinade or sauce used in Moroccan, Algerian, and Tunisian cuisine. It usually is served over fish meals (I can’t wait to try it that way), but it can also be used with meat.

What better meat for this sauce than lamb? I tweaked my version of Chermoula until the combination of spices was the perfect balance of flavors. It’s super easy to whip together, and you’ll have a tasty dinner in a matter of minutes.

I know lamb chops can be a tad pricey, but sometimes you can find them on sale. Paired with chermoula, you’ll have a meal that’s naturally gluten free and paleo. Eating foods this scrumptious is a special treat. 

How to choose lamb chops

Today, we have lamb rib chops that have a nice little handle and a nugget of meat at the end. Loin lamb chops (like these broiled lamb chops with mint sauce) look like mini T-bone steaks. They’re also good. Shoulder chops are a bit chewier and fattier and they would need a longer cooking method.

Choose meat that is moist, firm and pink with good marbling; and reddish bones. Just make sure they’re about an inch thick for even cooking!

Ingredients

Now that you’re excited about the flavors ahead, let’s gather the fresh ingredients that will bring these broiled lamb chops and zesty chermoula sauce to life.

Along with the succulent lamb rib chops, you’ll want to gather a few key ingredients for marinating: a high-quality olive oil, aromatic garlic, and fragrant oregano. For the finishing touch, don’t forget to season the chops with salt.

Prepare the sauce using parsley, cilantro, chopped shallots, roasted ground cumin, coriander, and a splash of balsamic vinegar and more extra-virgin olive oil.

Instructions

*Free printable recipe card is available at the end of the post. 

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

You’ll marinate the lamb chops in a little garlic, oil and oregano. Marinating tenderizes the meat and locks in the juices and the oil prevents the chops from sticking to the broiling pan. Let them sit and marinate while mixing together wonderful chermoula sauce.

This delicate sauce begins with roughly chopped fresh flat leaf parsley and cilantro. I use this quick easy chopper. I only use a tablespoon of each for a thin vinaigrette sauce.

Toss the greens with chopped shallots. Add roasted ground cumin, coriander, sweet balsamic vinegar and oil. Bionaturae balsamic vinegar is gluten free from a dedicated gluten free facility! 

All those interesting flavors combine to make chermoula’s spicy aromatic taste which certainly enhances the lamb. Cover and refrigerate your sauce while the flavors meld and bloom. 

Now to the chops. Simply, sprinkle them with salt on both sides (and pepper, if you’d like) and broil for 3-4 minutes on each side for medium-rare. Let them rest for about 5-10 minutes which helps the juices redistribute, making the meat even more tender and flavorful.

Serve with your chermoula sauce to be drizzled over the chops for a zesty herby kick!

Serving suggestions

Serve these lamb chops with roasted sweet potatoes for an easy dinner that feels a little special. For a lower carb option, creamy cauliflower mash and one (or two!) of my vegetable sides are always good here.

And if you want something refreshing alongside the rich lamb chops, try my sparkling raspberry lemonade pressé or my friend Ashley’s ranch water recipe. Both are so good with the bright, citrusy chermoula sauce. Just a heads-up: my friend’s blog isn’t fully gluten free, so if you poke around, double-check the ingredients.

Pro tips and recipe notes

Can I make chermoula ahead of time? Yes! You can prepare the chermoula sauce in advance and store it in the fridge. Just give it a little stir before serving to refresh the flavors.

What variations can I use for the marinade? Today I have a simple mix of olive oil, garlic, and oregano. You can also try rosemary or adding a splash of lemon juice. Don’t hesitate to experiment and find what you love!

How do I know when the lamb chops are done? For perfect lamb chops, aim for medium-rare. You’ll want an internal temperature of around 145°F (63°C). A meat thermometer is your best friend here! If you prefer them more well-done, just adjust the cooking time slightly.

Can I cook these on a grill instead of broiling? Definitely! Grilling will add a lovely smoky flavor. Just preheat the grill and cook the chops over medium-high heat for a delicious char.

Can I use frozen lamb chops? You can, but it’s best to thaw them completely before marinating and cooking. This ensures even cooking and better flavor absorption. 

What’s the best way to store leftovers? If you have any leftovers (which I doubt because they’re so tasty!), store the lamb chops and chermoula sauce in separate airtight containers in the fridge. They’ll keep for about 3 days, and you can reheat gently before serving!

This recipe is incredibly easy. Chermoula sauce elevates tasty lamb chops to irresistible. Go ahead and serve some up tonight.

Have a happy and healthy week!

Love lamb? Try these recipes:

How to Make Gluten Free Lamb Stew In A Crock-Pot: This stew tastes like you fussed over it all day, but is actually very quick and easy to prepare.

Roast Leg Of Lamb With Mint Pesto: Before putting your roast in the oven, you’ll rub the lamb with olive oil, garlic, rosemary, salt, and pepper. Yum. Then serve with easy homemade mint pesto.

Save the bone from your leg of lamb for Homemade Roast Lamb Soup. Yum.

Gluten Free Lamb Meatballs: These scrumptious meatballs are a special treat. Simmer them in my gluten free mushroom gravy and a touch of cinnamon. Yum.

Broiled Loin Lamb Chops With Mint Sauce: Mint sauce enhances the flavor of lamb, but store-bought mint sauce is loaded with sugar. So let’s make a sugar-free version.

Absolutely Delicious Classic Shepherd’s Pie: Savory ground lamb and homemade mashed potatoes are the perfect casserole combination.

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Broiled Lamb Chops Recipe with Chermoula Sauce

You’re going to love these lamb chops that have their own little handle and a nugget of meat to savor with each bite! Then finish them with a bright, citrusy chermoula sauce for a flavorful dinner.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 2

Calories 305kcal

Author Barbara Bianchi

Equipment

• Food Chopper
• Broiler pan with grid

Ingredients

• 6-8 lamb chops
• 1/4 cup + 1 tablespoon of extra-virgin olive oil
• 2 garlic cloves sliced
• 1 teaspoon oregano
• salt to taste
• 1 tablespoon parsley chopped
• 1 tablespoon cilantro chopped
• 1 small shallot diced
• ¼ teaspoon roasted ground cumin
• ¼ teaspoon ground coriander seeds
• 2 tablespoons balsamic vinegar

Instructions

• Marinate:

  Marinate lamb chops with a tablespoon of oil, garlic and oregano. Set chops aside for 15 minutes.
  6-8 lamb chops, 2 garlic cloves, 1 teaspoon oregano
• Chermoula:

  In a medium bowl, whisk together parsley, cilantro, shallots, cumin, coriander, vinegar and a 1/4 cup of oil until combined. Cover and refrigerate.
  1 tablespoon parsley, 1 tablespoon cilantro, 1 small shallot, ¼ teaspoon roasted ground cumin, ¼ teaspoon ground coriander seeds, 2 tablespoons balsamic vinegar
• Broil lamb chops: Season chops on both sides with salt. Broil for 3-4 minutes on each side. Serve with chermoula sauce.
  salt to taste

Notes

Can I make chermoula ahead of time? Yes! You can prepare the chermoula sauce in advance and store it in the fridge. Just give it a little stir before serving to refresh the flavors.

What variations can I use for the marinade? Today I have a simple mix of olive oil, garlic, and oregano. You can also try rosemary or adding a splash of lemon juice. Don’t hesitate to experiment and find what you love!

How do I know when the lamb chops are done? For perfect lamb chops, aim for medium-rare. You’ll want an internal temperature of around 145°F (63°C). A meat thermometer is your best friend here! If you prefer them more well-done, just adjust the cooking time slightly.

Can I cook these on a grill instead of broiling? Definitely! Grilling will add a lovely smoky flavor. Just preheat the grill and cook the chops over medium-high heat for a delicious char.

Can I use frozen lamb chops? You can, but it’s best to thaw them completely before marinating and cooking. This ensures even cooking and better flavor absorption. 

What’s the best way to store leftovers? If you have any leftovers (which I doubt because they’re so tasty!), store the lamb chops and chermoula sauce in separate airtight containers in the fridge. They’ll keep for about 3 days, and you can reheat gently before serving!

Nutrition

Calories: 305kcal | Carbohydrates: 0.2g | Protein: 34.5g

The post Broiled Lamb Chops with Chermoula Sauce Recipe appeared first on Gluten Free Homestead.

Today, I have an incredible slow cooker gluten free lamb stew recipe for you. With just 15 minutes of morning prep, the stew fills the house with that irresistible scent of tender lamb, mingling with fragrant herbs and hearty vegetables.

But wait, there’s more! In the final moments of cooking, toss in some Brussels sprouts to elevate this dish from good to unforgettable. The end result? A meal that tastes like you’ve been cooking all day, even when life keeps you on the go.

Now, there’s additional lamb-tastic dishes coming your way!

If you’re a fan of lamb, you won’t want to miss out on more of my mouthwatering lamb recipes ranging from: Absolutely Delicious Classic Shepherd’s Pie to succulent Lamb Chops With Chermoula Sauce.

And don’t miss my cozy Homemade Roast Lamb Soup crafted from the flavorful bone of Roast Leg Of Lamb With Mint Sauce.

Okay, let’s get back to our slow cooker gluten-free lamb stew. Here are the ingredients you’ll need to whip up this savory stew.

Ingredients

Instructions

*Free printable recipe card is available at the end of the post.

• Serve stew with crusty gluten free rolls for dipping and sopping up the delicious broth
• Pair the stew with a crisp side salad dressed with vinaigrette
• Spoon the lamb stew over a bed of creamy mashed potatoes, creamy cauliflower mash, or rice for a hearty and satisfying meal.

Pro tips and recipe notes

So there you have it! A hearty, gluten-free lamb stew. From my kitchen to yours, I hope this recipe brings as much warmth and joy to your home as it does to mine. Now, grab a spoon and dig in—good food is meant to be shared!

Love stew? Try these recipes

Gluten Free Cowboy Stew With beef And Bacon – Wholesome and dairy-free, this gluten-free cowboy stew features beef, bacon, and hotdogs (or sausage) – an easy and tasty meal that will knock your boots off!

Gluten Free Beef Bourguignon – Indulge in the exquisite combination of slow-cooked beef, burgundy wine, smokey bacon, and savory herbs.

Flavorful Chicken Cacciatore (Low Carb) – This is a rustic and hearty Italian hunter-style stew, bursting with flavors.

British-Style Meat Pie (Low Carb) – In this recipe I show you how to cook your meat so it will turn out mouthwateringly tender in a luscious gravy with a fun cauliflower crust.

Beef Provencal With Root Vegetables – This budget-friendly meal with root veggies, aromatic spices, and slow braising creates comfort in every bite!

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How To Make Gluten Free Lamb Stew In Your Slow Cooker

How to Make Gluten Free Lamb Stew In Your Slow Cooker with only five easy cooking steps for a savory stew. Perfect when you have a busy schedule.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 4

Calories 476kcal

Author Barbara Bianchi

Ingredients

• 4 tablespoons extra virgin olive oil divided
• 1 onion diced
• 1 carrot diced
• 1 stalk celery diced
• 1-2 pounds lamb stew meat cut into one-inch cubes
• 1/4 cup gluten-free all purpose flour
• 1 cup gluten free chicken broth
• 8 ounce can tomato sauce
• 1 teaspoon parsley
• 1/2 teaspoon mint flakes
• 1/2 teaspoon dill weed
• 1/8 teaspoon cinnamon
• 1 teaspoon salt
• dash of pepper
• 1 pound of brussels sprouts trimmed of outer leaves and knobby end then cut each in half

Instructions

• Sauté diced onion, carrots and celery in 3 tablespoons of olive oil over medium heat for about 4 minutes. Spoon into the bottom of your slow cooker.
  1 onion, 1 carrot, 1 stalk celery
• Dredge lamb in flour, add 1 tablespoon of oil to the same pan and brown meat on all sides. Spoon into your slow cooker.
  1-2 pounds lamb stew meat, 1/4 cup gluten-free all purpose flour
• Add broth, tomato sauce and seasonings to slow cooker and mix.
  1 cup gluten free chicken broth, 8 ounce can tomato sauce, 1 teaspoon parsley, 1/2 teaspoon mint flakes, 1/2 teaspoon dill weed, 1/8 teaspoon cinnamon, 1 teaspoon salt, dash of pepper
• Cover and cook on low for 7 hours.
• 30 minutes before the stew is done, add the brussels sprout halves. You can also substitute green beans or peas depending upon your taste.
  1 pound of brussels sprouts

Notes

If you’re following a low-carb way of eating, you can just skip dredging the lamb in flour.

How do I adjust the recipe if I’m cooking for a larger or smaller group? Simply use the slider in the recipe card to adjust the quantities of ingredients.

Can I freeze the leftovers for later? Yes, you can freeze the leftovers for later. Allow the stew to cool completely before transferring it to airtight containers or freezer bags. Label with the date and store in the freezer for up to 3 months.

Can I prepare this stew ahead of time and reheat it later? Absolutely! This stew actually tastes even better the next day. Prepare the stew as directed, then allow it to cool before refrigerating for up to 3-4 days.. When ready to serve, simply reheat on the stove or in the microwave until heated through.

Nutrition

Calories: 476kcal

The post How to Make Gluten Free Lamb Stew In Your Slow Cooker appeared first on Gluten Free Homestead.

Savory broiled lamb chops topped with homemade mint sauce are the perfect way to turn any dinner into a special occasion.

But even though this dish tastes gourmet, it’s quick and effortless to make in under 30 minutes.

How to choose lamb chops

Today, we have loin lamb chops that look like mini T-bone steaks. They’re lean and tender.

Lamb rib chops (like these Broiled Lamb Chops with Chermoula Sauce), have a nice little handle and a nugget of meat at the end. They’re also good.

Shoulder chops are a bit chewier and fattier and they would need a longer cooking method.

Choose meat that is moist, firm and pink with good marbling; and reddish bones.

O.K. Ready to make lamb chops? Let’s go.

Instructions 

*Free printable recipe card is available at the end of the post.

Mint sauce for lamb

First, the mint sauce. Mint sauce enhances the flavor of lamb, but store-bought mint sauce is loaded with sugar. So let’s make a sugar-free version.

It’s easier to make than you think.

You’ll want to make your sauce recipe about an hour ahead. Dissolve stevia in a quarter cup of boiling water.

Then pour it into a small bowl and let it cool.

Then add vinegar and mint. Stir and let the sauce steep for at least an hour.

For the vinegar, I use Bragg’s apple cider vinegar. It’s one hundred percent gluten free and one hundred percent nourishing to your body.

Raw apple cider vinegar has a host of health benefits from improving digestion to alleviating heartburn to maintaining healthy skin. It alkalizes the body, balancing your pH, to help you fight off disease and inflammation.

I especially like Bragg’s because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.

Then, when you’re ready to make the lamb chops, they’ll virtually cook themselves in minutes under the broiler.

Serving suggestions

Serve over a bed of sautéed spinach. And maybe you’d like mashed potatoes too. Or if you’re a low carber like me, you might like Delicious Mashed Cauliflower.

And if you’ve got a little mint left over after making the sauce, don’t let it go to waste. Brew up a batch of Meadow Tea for a refreshingly simple drink that ties the whole meal together.

Pro tips and recipe notes

• If you don’t have Bragg’s apple cider vinegar, feel free to choose a distilled white vinegar. (Note: most vinegars are gluten-free (except malt vinegar), read more here)
• If the taste of the vinegar is too strong, add a little more water.
• Leftovers will keep in an airtight container in the fridge for 4 days.

And there you have it. Tender, juicy broiled loin lamb chops paired with a bright, zesty mint sauce that’s bold and refreshing. Simple to prepare, easy to love, and impressive enough for guests or a cozy dinner at home. Cheers to a meal well made!

If you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP.

Enjoy and happy cooking!

Love lamb? Try these recipes

How to Make Gluten Free Lamb Stew In A Crock-Pot This is a savory stew that tastes like you fussed over it all day, but is actually very quick and easy to prepare.

Roast Leg Of Lamb With Mint Pesto You’ll rub the lamb with olive oil, garlic, rosemary, salt, and pepper before putting it in the oven. Yum. Then serve with easy homemade mint pesto.

Save the bone from your leg of lamb for Homemade Roast Lamb Soup

Gluten Free Lamb Meatballs These are a rich, flavorful, easy dinner. 

Love this recipe? Pin it for later.

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Broiled Lamb Chops with Gluten Free Mint Sauce

Savory lamb chops topped with homemade mint sauce are the perfect way to turn any dinner into a special occasion.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 257kcal

Author Barbara Bianchi

Ingredients

For Mint Sauce

• 1/4 cup water
• 1 gram Stevia
• 1/4 cup chopped mint
• 1-2 tablespoons of Bragg's apple cider vinegar

For Lamb Chops

• 12 lamb chops about 1 inch thick
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

For Mint Sauce

• Make sauce about 1 hour ahead: Dissolve stevia in 1/4 cup of boiling water. Pour into a small bowl and let it cool about 10 minutes.
  1/4 cup water, 1 gram Stevia
• Then add vinegar and mint. Stir and let sauce steep for at least an hour.
  1-2 tablespoons of Bragg's apple cider vinegar, 1/4 cup chopped mint

For Lamb Chops

• When you are ready to cook the lamb chops, preheat the broiler.
• Pat the lamb chops dry with paper towels. Then brush chops with oil on both sides and sprinkle with salt and pepper.

  Broil for about 6 minutes on each side. Spoon sauce over the meat and dig in.
  12 lamb chops, 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, 1/2 teaspoon pepper

Notes

• Today, we have loin lamb chops that look like mini T-bone steaks. They're lean and tender. Lamb rib chops (like these Broiled Lamb Chops with Chermoula Sauce), have a nice little handle and a nugget of meat at the end. They're also good. Shoulder chops are a bit chewier and fattier and they would need a longer cooking method.
  Choose meat that is moist, firm and pink with good marbling; and reddish bones.
• If you don't have Bragg's apple cider vinegar, feel free to choose a distilled white vinegar. (Note: most vinegars are gluten-free, read more here)
• If the taste of the vinegar is too strong, add a little more water.
• Serve over a bed of sautéed spinach. Perhaps you'd like mashed potatoes too. Or if you're a low carber like me, you might like delicious mashed cauliflower.
• Leftovers will keep in an airtight container in the fridge for 4 days.

Nutrition

Calories: 257kcal | Carbohydrates: 0.5g | Protein: 29.3g

The post Broiled Lamb Chops with Mint Sauce Recipe appeared first on Gluten Free Homestead.

I’ve got an exciting meatball recipe for you today – gluten free lamb meatballs! Given my family’s love for meatballs, I was pretty confident this recipe would be a hit. And you know what? It totally was! I’m willing to bet that when you whip up a batch yourself, you’ll have the same tasty success.

There’s something about the rich, savory flavor of lamb mixed with fragrant spices that just hits the spot every time. And when you simmer them in that gluten-free mushroom gravy with a hint of cinnamon? Oh man, it’s like a flavor party in your mouth.

So, if you’re looking for a gluten free meatball recipe that’s tried, tested, and guaranteed to please even the pickiest of eaters, look no further.

And if you love lamb, take a look at my full collection of lamb recipes that showcase the versatility and flavor of this delicious meat.

Okay. Gather your ingredients and let’s make a batch of gluten free meatballs that are sure to become a favorite in your kitchen.

Ingredients

Butter: Used to sauté the shallots.

Shallots: I love shallots. They’re milder than onions and caramelize beautifully, infusing the meatballs with a delicate sweetness.

Ground lamb: Savory ground lamb or a combination of lamb and beef if you prefer. 

Binders: Gluten-free bread crumbs and eggs

Lemon zest: Infuses the meatballs with bright citrusy notes, adding a refreshing contrast to the rich lamb flavor.

Herbs and spices: Parsley, marjoram, salt, and pepper

More butter and extra virgin olive oil: I like to fry the meatballs using a combination of butter and oil to enhance their flavor even further.

Cinnamon: Adds warmth and a subtle sweetness to the homemade gravy.

Instructions

*Free printable recipe card is available at the end of the post.

To begin, zest the lemon. You’ll need a microplane or box grater. Grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter.

Then sauté your shallots in a tablespoon of butter until they’re tender and oh-so-fragrant.

Now in a bowl big enough to hold all the goodness, mix together those sautéed shallots with the ground lamb, gluten free bread crumbs for that perfect texture, fresh parsley for a burst of green, an egg, the lemon zest, and your seasonings for that extra oomph.

Now comes the fun part – shaping those meatballs! Get your hands in there and roll that mixture into perfectly sized balls.

Pro tip:

Prior to cooking, cover your meatballs with parchment paper and pop them in the fridge. This little trick ensures they keep their shape intact and won’t fall apart while cooking. Chilling the meatballs lets the fats firm up, keeping everything nicely formed. Just give them about 10 minutes to set, and you’re good to go!

When you’re ready to cook, heat up a mix of butter and olive oil in your pan, and in batches, let those meatballs sizzle until they’re golden brown on the outside. Drain off any excess oil on a paper towel, and voila – you’ve got yourself some beautifully browned meatballs.

But wait, we’re not done yet! We’re taking things to the next level by whipping up a batch of my Gluten-Free Mushroom Gravy right in the same pan. Let those flavors mingle together, and don’t forget to sprinkle in a touch of cinnamon for a hint of warmth and spice. It’s the secret ingredient that takes this gravy from good to downright irresistible for this dish.

Then return those golden meatballs to the pan, nestle them into that luscious gravy, and let them simmer away until they’re tender and juicy, with just a hint of pink in the center. They’re done when the internal temperature reaches 160°F (71°C) for medium doneness.

And that’s it! Grab a spoon and dig in – dinner is served!

I serve these meatballs with rice, sautéed broccoli with garlic, and crusty quick garlic bread to sop up the gravy. Gluten free pasta, mashed potatoes, or fluffy roasted potatoes would also be good.

Save room for dessert with choices ranging from irresistible gluten-free apple pie to buttery soft gluten-free chocolate chip cookies or an orange jello salad.

Pro tips and recipe notes

Links may be affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

These meatballs would also make a delicious appetizer. Instead of gravy, a dipping sauce that complements their rich and savory flavor would add a touch of brightness or creaminess. Here are some delicious options:

• Tzatziki Sauce: This creamy Greek yogurt and cucumber sauce is seasoned with garlic, lemon juice, and dill.
• Lemon Garlic Aioli: A garlicky aioli made with mayonnaise, garlic, lemon juice, lemon zest, and a pinch of salt.
• Roasted Red Pepper Hummus: A chickpea, garlic, tahini, and olive oil dip with roasted red pepper for a hint of smokiness.
• Sriracha Mayo: This adds a fiery kick like it does in my spicy salmon cups recipe.

Alternative broiler method: You can skip the frying step and opt for the broiler instead. Simply adjust the top rack of your oven so that your meatballs will be positioned about 7 inches from the heating element. Then, crank up the oven to broil and let it preheat on high for a quick five minutes.

For this method, I highly recommend using a broiler pan with a grid top. Pop them under the broiler for another five – six minutes on each side. Then transfer them back to the skillet and let them luxuriate in that glorious gravy. 

Leftovers can be safely stored in an airtight container in the refrigerator for up to three to four days or freeze the cooked meatballs for future use. Allow them to cool completely, then store them in an airtight container or freezer bag for up to three months.

I can’t wait for you to try this. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP.

More meatball recipes you’ll love

Zoodle Soup With Meatballs – There’s so much goodness in this soup!

Low-Carb Meatballs In Smoked Paprika Sauce – You’ll love these delicious low-carb meatballs in a tasty smoked paprika sauce. They’ll be on your table in just 30 minutes.

Low-Carb Meatball Parmesan For A Quick Easy Dinner – There’s so much to love about this meatball parmesan. These meatballs are so tasty you won’t believe they’re low-carb, grain-free, and nut-free.

Gluten Free Traditional Meatballs – My friend’s grandmother gave me her traditional meatball recipe. Here’s my gluten-free version of the recipe.

Gluten Free Swedish Meatballs (Easy And Delicious) – These Swedish Meatballs are cooked on your stove-top using gluten-free ingredients that result in soft tasty meatballs smothered in the most delicious creamy gravy.

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Gluten Free Lamb Meatballs

These lamb meatballs are a rich, flavorful, easy dinner. 

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 5

Calories 382kcal

Author Barbara Bianchi

Ingredients

• 1 tablespoon butter to sauté the shallots
• 2 pounds ground lamb
• 4 shallots minced
• 1/2 cup gluten free bread crumbs
• 1 egg beaten
• 2 tablespoons lemon zest

Herbs and Spices

• 1 teaspoon parsley
• 1/2 teaspoon marjoram
• 1/4 teaspoon salt
• dash of pepper

To cook meatballs

• 1/2 cup butter
• 1 tablespoon extra virgin olive oil EVOO

To add warmth to gravy

• 1/4 teaspoon cinnamon to add to gravy

Instructions

• Sauté shallots in 1 tablespoon of butter until tender. Then combine shallots with lamb, bread crumbs, parsley, egg, lemon zest, and seasonings.
  1 tablespoon butter, 2 pounds ground lamb, 4 shallots, 1/2 cup gluten free bread crumbs, 1 teaspoon parsley, 1 egg, 2 tablespoons lemon zest, 1/2 teaspoon marjoram, 1/4 teaspoon salt, dash of pepper
• Divide meat mixture into 22-24 meatballs. Chill the meatballs for about 10 minutes.

  Then brown in batches in butter and olive oil. Drain on a paper-towel lined plate.
  1/2 cup butter, 1 tablespoon extra virgin olive oil
• Drain the butter from the pan. Prepare my Gluten Free Mushroom Gravy in the same pan. Add 1/4 teaspoon of cinnamon to the gravy and stir.
  1/4 teaspoon cinnamon
• Return meatballs to the pan. Simmer about 10 minutes until the lamb is barely pink inside.

Notes

Leftovers can be safely stored in an airtight container in the refrigerator for up to three to four days or freeze the cooked meatballs for future use. Allow them to cool completely, then store them in an airtight container or freezer bag for up to three months.

Nutrition

Calories: 382kcal | Protein: 19.5g

The post Gluten Free Lamb Meatballs appeared first on Gluten Free Homestead.