Chimichurri Lamb with Spring Onion Fusilli and Simple Salad with Herb Vinaigrette

Think you don’t like lamb?  Think again!  When you tend to have food sensitivities, it is a really good idea to rotate your foods, to include your meats, so you don’t create new sensitivities/intolerances.  Because of this fact, I was motivated to try out lamb.  I always thought I didn’t like it.  I think I had some gritty lamb at a kebab place, which formed my unfair opinion.  Lamb tenderloins are juicy and tender, especially when grilled.  Add a stellar chimichurri sauce, a delicate pasta dish, fresh salad, and you have a PHENOMENAL meal!

The recipes are posted below the video.

Lamb Tenderloin with Mint Chimichurri

Ingredients

• 1 1/2 cups fresh mint
• 1/2 cup fresh flat-leaf parsley
• 2 1/2 tablespoons extra-virgin olive oil
• 2 tablespoons chicken broth
• 1 1/2 tablespoons white vinegar
• 2 teaspoons minced shallots
• 1/8 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 8 (4-ounce) lamb loin chops, trimmed

1. Combine mint, parsley, oil, broth, vinegar, shallots, red pepper, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a food processor; process until blended.
2. Sprinkle lamb loin chops on both sides with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat grill over medium-high heat. Cook lamb for about 8 minutes or until achieved desired doneness.   Serve with chimichurri.

This recipe was adapted from Grilled Lamb Chops and Mint Chimichurri  APRIL 2011

Spring Onion Fusilli

Ingredients

• 1/3 loaf of Gluten Free Bread
• 2 tabelspoons olive oil
• 1/2 teaspoon kosher salt, divided
• 2 cups thinly sliced spring onions (about 1 pound)
• 1/2 cup dry white wine
• 1/4 cup  chicken broth
• 8 ounces uncooked Rice Fusilli
• 1 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8-1/4 teaspoon crushed red pepper
• Non-Dairy, Non-Soy Mozzerella

Preparation

1. Preheat oven to 350°.  Pulse 1/3 loaf of Gluten Free Bread in a food processor.  Place crumbs on cookie sheet and bake in the oven 5-10 minutes or until crumbs are golden.  (You may have to separate the crumbs again with your hands after baking, as the tapioca bread crumbs tend to ‘glue’ back together when baked.)  Season generously with garlic salt, dried basil, and dried oregano.  Set aside.
2. Heat a large skillet over medium-low heat. Add  2 tablespoons of olive oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).
4. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions. Drain. Add pasta, remaining salt, pepper, and crushed red pepper to onion mixture; toss gently. Place a serving of pasta on plate; sprinkle each serving with 2 tablespoons GF breadcrumbs and  Non-Dairy, Non-Soy Mozzerella.

April 29, 2011. Tags: " "food allergies, " "gluten free, " "video log, " vlog, "food allergy, "health diet, "special diet, allergies, allergy, allergy-free, breadcrumbs, celiac, chimichurri, corn, cow’s milk, dairy, diet, discussion, easy, eating, egg, entertain, FlipShare, gluten intolerance, grill, health, health diets, healthy, intolerances, kitchen, lamb, nuts, oats, onion, pasta, peanut, potatoes, salad, sensitivities, sensitivity, spring, talk, tomato, vegetables, vinaigrette, wheat. Uncategorized. Leave a comment.