Ingredients

• 2 racks of lamb, cleaned and trimmed
• 2 tbsp (30 mL) chili powder
• 1 tbsp (15 mL) cumin seeds
• 2 tbsp (30 mL) caraway seeds
• 2 tbsp (30 mL) coriander seeds
• 2 tbsp (30 mL) fresh thyme
• 1 large garlic clove, minced
• ¼ cup (60 mL) + 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) each, salt and pepper

Method

1. Place lamb on a cutting board.
2. In a mortar and pestle combine all powder, seeds and herbs. Smash until fine. Add garlic, 1 ⁄ 4 cup of olive oil, salt and pepper. Combine until the harissa paste forms.
3. 3. Brush racks with harissa paste and let stand for 20 minutes.
4. Pre-heat oven to 400°F. Meanwhile, add the extra 2 tbsp of olive oil to a large ovenproof pan over high heat. Sear racks until golden brown.
5. Transfer lamb to oven and cook 10-12 minutes for medium rare.
6. Remove from oven; rest for 5 minutes. Slice racks and serve.

Note: If rack of lamb is beyond your budget, substitute 12 lamb chops.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe or order an issue, click here.

© Copyright AGW Publishing Inc.

Free of: (Stew) all top allergens and gluten-free.
Dumplings (optional) contain wheat and dairy.

Ingredients

• 2 lb (1 kg) lamb shoulder, cut into 2-inch chunks
• 4 tbsp (60 mL) rice flour (or all-purpose flour)
• Pinch of each salt and pepper
• 2 tbsp (30 mL) vegetable oil
• 8-10 pearl onions, peeled
• 1 large sweet potato, peeled and diced
• 8-10 baby potatoes
• 4 carrots, peeled and diced
• 4 large tomatoes, diced
• 4 cloves garlic, sliced
• 2 fresh rosemary sprigs
• 2 tbsp (30 mL) tomato paste [look for sulphite-free brands]
• 4 cups (950 mL) vegetable broth [look for allergen-free brands]

Dumpling Ingredients

• 1 cup (250 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) fresh rosemary, finely chopped
• 2 tbsp (30 mL) olive oil
• 1⁄2 cup (125 mL) milk

Method

1. In a large bowl, toss lamb with flour, salt and pepper. Set aside.
2. In a saucepan, heat oil over medium heat. Add lamb and brown on all sides. Remove and set aside.
3. Add vegetables, garlic, onions and rosemary to pan, sauté for 4-6 minutes. Add tomato paste, stir to combine. Add broth and return lamb to pan. Cover and simmer for 20-25 minutes. Add salt and pepper to taste.
4. Meanwhile, to prepare dumplings, combine the dry ingredients in a large bowl. Add olive oil and milk. Mix to form a soft dough and divide into 8 flattened balls.
5. Place dumplings on stew and continue to simmer for another 15-18 minutes.
6. Serve stew with one dumpling per person.

Recipe by Simon Clarke

Food photography, Chris Gonzaga

First published in Allergic Living magazine, Winter 2008. To order that issue or to subscribe, click here.
© Copyright AGW Publishing Inc.