Crafty Cookery

Lamb is one of my favorite feast day meats and is perfect to be served at a celebration of the Vernal Equinox. I indulged myself a bit and bought two racks of lamb with the bones already frenched. I encrusted them with a fresh rosemary, lemon and garlic. I served it with mashed parsnips.

2 racks of lamb about 1lb each, bones frenched
zest of two lemons
2 Tbs fresh rosemary, minced
4 cloves garlic, minced
1/2 tsp fresh ground black pepper
1/2 tsp sea salt
2 Tbs grapeseed oil

Pre-heat the oven to 325* F. Trim the fat off the lamb, wash the meat and pat dry. Combine lemon zest, rosemary, pepper, salt & oil in a small bowl. Line a baking dish with tin foil or parchment paper (for easier clean-up). Interlock the bones and stand the racks upright in the baking dish. Carefully encrust the lamb with the herb and oil mixture. Patting it on with my fingers was the most efficient way to get it on the meat. Roast for 40 minutes (20 minutes per each pound of lamb), remove from oven and allow to rest for 10 minutes before carving.

Lasagna was another request from my open call for recipes. This one took a lot more prep work than I’m used to doing but the final product was delicious. It’s a special occasion dinner recipe, though, and not something that can be whipped up in a half hour unless you have all the ingredients on hand. I made the sauce and “cheese” several days before making the lasagna so advanced preparation is the key.

Using the four recipes below, I layered the sauce, noodles, “cheese,” and sausage in a 9″x13″ baking dish, repeating the layering until I filled the pan and ran out of ingredients. I poured the last of the sauce over the last layer of noodles and baked at 350* for 20-30 minutes or until the lasagna was bubbling. Additional ingredients such as olives and pre-cooked mushrooms or spinach can be added.

Tomato Free Italian Red Sauce

4 cups water or tomato free vegetable broth
1 15oz can pumpkin
2 medium beets, diced
2 carrots, diced
4 cloves garlic, minced
1 medium onion, diced
2 Tbs olive oil
2 tsp oregano
2 tsp thyme
1 tsp sage
1 Tbs lemon juice
salt and pepper to taste

in a medium sauce pan, add oil, garlic and onion. Cook on low until onion is soft and translucent. Add the rest of the ingredients and cook on medium until vegetables are soft and a little mushy. Pour into a blender and mix until smooth. Add more salt and pepper as needed.

Gluten Free Lasagna Noodles

1 cup white rice flour
1 cup tapioca flour
1 eggs, beaten
1 tsp xanthan gum
1 tsp salt
2-4 Tbs water

In a large bowl, thoroughly mix the dry ingredients. Form a well in the center and add eggs. Carefully mix together, adding water one tablespoon at a time to make a stiff dough. Add water as needed if dough seems too dry. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 minutes. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. I use the upside down bowl. Roll out dough using rolling pin or pasta machine. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting. Cut with a pizza cutter into strips long enough and wide enough so two will fit side by side in the lasagna pan. Use immediately or dry for later use.

Rice “Ricotta Cheese”

2 cups cooked, pureed rice
1/4 cup rice milk
2 Tbs nutritional yeast
1/2 tsp granulated garlic
1/2 tsp salt

In a small saucepot, combine all ingredients. Stir well and bring to a simmer. Remove from heat and use immediately or cover and store in the refrigerator for later use.

Beef Sweet Italian Sausage

2 lbs cubed beef
3 Tbs red wine vinegar
1 Tbs agave nectar
1 Tbs olive oil
3 cloves garlic
1 Tbs toasted fennel seeds
1 tsp oregano
1 tsp salt
1/2 tsp black pepper

Combine all ingredients in a food processor and blend until meat is ground and spices are combined. Cook in a large pan until the beef is cooked through.