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:
- 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:
- Preheat yo’ oven to 250F, yo.
- 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.
- Place it in the largest baking dish you have.
- Put the potatoes and sliced leeks around the lamb
- Drizzle everything with olive oil and then sprinkle with all the seasonings and herbs
- Now place 2/3 of the oven dried tomatoes on top of the lamb
- 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:
- Get your oven up to 400°F. In bowl, combine all the Bisquick mix, garlic powder and water.
- Then add in the chopped dried tomatoes and rosemary and just hand roll that into the dough.
- 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.
- Bake for about 14 minutes. Brush some olive oil over top.
- 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.