Oven Dried Tomato, Leek, Garlic Lamb Roast and Red Potatoes with Dried Tomato and Rosemary Gluten Free Focaccia Bread

I think I’m going for the “longest recipe title” on this one.

You can’t even shorten it to an acronym to make it work: ODTLGLRRPwDTRGFFB

So, here is the loveliest of dishes:

IMG_1789

Ingredients:

  • 1 Lamb Roast
  • 2 sliced leeks
  • about a dozen or so red potatoes (however many you can fit in the roasting pan, it doesn’t matter)
  • 1 bowl of oven dried tomatoes
  • olive oil
  • Garlic powder
  • kosher salt
  • fresh ground black pepper
  • fresh rosemary (just buy a plant and put it in your garden/balcony. It’s worth it’s weight in gold)

How You Do This:

  1. Preheat yo’ oven to 250F, yo.
  2. Wash off the lamb.  This isn’t disinfecting it or anything, but it just washes the blood and any debris off, and that makes a big difference in the end.
  3. Place it in the largest baking dish you have.
  4. Put the potatoes and sliced leeks around the lamb
  5. Drizzle everything with olive oil and then sprinkle with all the seasonings and herbs
  6. Now place 2/3 of the oven dried tomatoes on top of the lamb
  7. Place in the oven and leave it alone, man!  It’ll groove in there for 2 hours, and you’re done.

Gluten Free Focaccia Bread

This is a very easy recipe.  Too easy.  Like, I’m totally cheating because I don’t have the time/ingredients to make real focaccia bread-easy.

 

  • 2 cups Gluten Free Bisquick
  • 2 tsp garlic powder (I didn’t actually measure this for my bread.  Just sayin’)
  • 1 cup hot water
  • 1/3 cup oven dried tomatoes
  • 2 tsp, or a small handful, of chopped fresh rosemary
  • 1 tsp olive oil

What You Do Here:

  1. Get your oven up to 400°F. In  bowl, combine all the Bisquick mix, garlic powder and water.
  2. Then add in the chopped dried tomatoes and rosemary and just hand roll that into the dough.
  3. On a cookie sheet lined with parchment paper, roll the dough into whatever shape you need.  I like them to be long, but it’s your bread.
  4. Bake for about 14 minutes. Brush some olive oil over top.
  5. Enjoy Thoroughly

 

Oven Dried Tomatoes:

  • Cut a bunch of tomatoes in half or into slices (depending how big the tomato is).  Toss in a bowl with olive oil, basil, garlic powder and kosher salt.
  • Spread them on a cookie sheet and bake at 200F FOR EVER.  Okay, it’s not forever, but I think my batch took like, 8 hours.  At least.  On the plus side, they last “indefinitely,” so they’re a good investment of time.  Plus they taste AMAZING.
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