Vegan Rack of Lamb Recipe

Prep: 20 mins – Cook: 40 mins – Total: 60 mins

Ingredients

• Vegan Rack of Lamb:
• 200g (7 oz) corn pasta, any kind
• 600g (21 oz) smoked tofu
• 1 Tbsp carob powder
• 3 garlic cloves, minced
• 100ml (3.3 oz) fresh beetroot juice
• 4 Tbsps psyllium husks
• 1 Tbsp olive oil for frying + 1 Tbsp olive oil for brushing
• SPICE BLEND:
• 1 ½ tsp thyme
• 3 tsp sweet paprika, If you can’t find smoked tofu, use smoked paprika
• ½ tsp black pepper, ground
• 1 ½ tsp rosemary, ground
• 3 tsp garlic powder
• sea salt, to taste
• HERB CRUST:
• 3 Tbsps chives, chopped
• 3 Tbsps mint, chopped
• 3 Tbsps fresh thyme, chopped
• 4 Tbsps breadcrumbs , use GF breadcrumbs if you want to keep it GF
• 2 Tbsps olive oil
• SAUCE:
• 200ml (¾ cup) natural soy yogurt, I used Joya Natural
• 1 Tbsp green peppercorns, canned
• 1 garlic clove, minced
• 1 Tbsp mustard
• “BONES”:
• 1-2 leeks, white part only (or scallions, white part only)
• ½ Tbsp soy sauce
• ½ tsp carob powder

Instructions

1. Boil pasta for 15 minutes. Turn off the heat and let it get mushy and sticky inside the pot.
2. Add the smoked tofu cubes in a large bowl.
3. Add the sticky, boiled corn pasta. Using an immersion blender, start blending the ingredients to turn them into a paste.
4. Add the minced garlic cloves, carob powder, spice blend and blend some more.
5. Add the beetroot juice and psyllium husks. Mix well by hand.
6. Place a sheet of cling film over a chopping board. Add the lamb “meat” paste and then place another sheet of cling film on top. Close it at the margins.
7. Start giving it a cylindrical shape. Place it in the fridge for at least 30 minutes.
8. Chop the herbs. Add them to a bowl and mix them with breadcrumbs and olive oil. Set aside.
9. Heat one tablespoon of olive oil in a large pan.
10. Remove the cling film from the “meat” roast and carefully place it inside the pan. Let it fry for 2-3 minutes on each side, until crispy. Carefully turn it on all sides so it will be nice and crispy all over. Turn off the heat and let it cool a bit. Cover an oven dish with some parchment paper.
11. Carefully move the “meat” roast from the pan to the oven dish. Brush it with some olive oil on the top part and on the sides.
12. Using your hands, start covering it with the herbs mix. Press it gently. It will stick.
13. Cook in the preheated oven at 200C for 30 minutes.
14. Cut the white part of some scallions and leeks to make the “bones”. Place them on a small plate. Drizzle some soy sauce on top and sprinkle them with some carob powder. Brush them.
15. Once the vegan lamb rack is ready, take it out of the oven and add the leek “bones”. I simply inserted them into the roast.
16. Serve with a sauce made by mixing natural soy yogurt with mustard, minced garlic clove, and green peppercorns.
17. Enjoy!

This delicious recipe and photos were created by Gourmandelle.com, we simply shared it! Check them out for more great ideas!

Lamb Chops with Tzatziki Sauce – Gluten Free Recipe

Ingredients

• 1 cucumber, peeled, halved, and seeded
• 1 cup Greek-style yogurt (we like Fage)
• Juice of 1 lemon
• 2 Tbsp olive oil
• 2 cloves garlic, finely minced
• 2 tsp minced fresh dill
• Salt and black pepper to taste
• 4 loin or shoulder lamb chops (about 4 oz each)

Directions

1. Preheat a grill.
2. Grate the cucumber with a cheese grater, then use your (clean!) hands to wring out all the excess water.
3. Combine the cucumber with the yogurt, lemon juice, half the olive oil, garlic, dill, and a good pinch of salt and pepper.
4. Set the tzatziki aside.
5. Rub the lamb with the remaining olive oil, then season all over with salt and pepper.
6. Grill, turning once, until a meat thermometer inserted into the deepest part of a chop reads 135°F, 10 to 12 minutes, depending on the thickness of the cut.
7. Serve with the tzatziki.

This delicious recipe and photos were created by EatThisNotThat.com, we simply shared it! Check them out for more great ideas!

Lemon Garlic Lamb Chops

Ingredients

• 12 3/4-inch-thick lamb rib chops (about 3 lb. total)
• 2 medium lemons
• 1/4 cup extra-virgin olive oil
• 6 medium cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 3/4 cup couscous
• 1/2 cup peas, thawed if frozen
• 1/4 cup chopped fresh mint

Directions

1. Position an oven rack about 4 inches from the broiler element and heat the broiler on high. Arrange the lamb in a single layer on a rimmed baking sheet.
2. Finely grate the zest from both lemons and then squeeze them to yield 1/4 cup juice. In a small bowl, combine the lemon zest, juice, olive oil, and garlic. Set aside 3 Tbs. of the mixture. Brush one side of the lamb chops with half of the remaining lemon mixture and season with 3/4 tsp. each salt and pepper. Broil for 4 minutes, then flip the lamb, brush the other side with the remaining half of the lemon mixture, and season with 3/4 tsp. each salt and pepper. Broil for 3 minutes more for medium rare or 4 minutes for medium. Let the chops rest, loosely covered with foil, for 5 minutes.
3. While the lamb cooks, bring 1 cup water and 3/4 tsp. salt to a boil in a 1- to 2-quart saucepan over medium-high heat. Stir in the couscous, peas, and reserved lemon juice mixture. Cover, remove from the heat, and let stand until the peas are tender and the couscous has absorbed all of the liquid, at least 10 minutes.
4. Fluff the couscous with a fork, stir in the mint, and serve with the lamb chops.

This delicious recipe was created by finecooking.com. Thanks for letting us share!