Well you know how it is. It’s Wednesday, that day of the week where you are further away from Monday but still not close enough to Friday! Mid week meals can sometimes be difficult to plan as you know you will have to keep the momentum going for the rest of the week.

Well with a few simple ingredients you can whip up a delicious meal in no time. And bonus is you can make it completely lactose and gluten free!

Lamb with Roast Vegetables & Sour Cream

Prep time: 15-20 minutes (plus marinating lamb overnight, the night before.)

Cooking time: 1 hour

Serves 4-6

Ingredients

8 lamb chops

1 tablespoon lactose free butter

Marinade Ingredients

1/4 olive oil

1/2 cup lemon juice

1 teaspoon dried oregano

1 teaspoon dried parsely

salt and pepper to taste

Ingredients for roast vegetables

1 kilo potatoes

1/2 butternut pumpkin

2 large zucchinis

1 tablespoon vegetable stock

2 tablespoons olive oil

1/2 tablespoon dried rosemary

Garnishing Ingredients

1 tub lactose free sour cream

1 tablespoon dried chives

Roti bread to serve

Instructions

In a large glass bowl add ingredients for the marinade and whisk to combine. Add lamb chops and leave to marinate overnight if possible. If not half and hour will do.
Pre heat oven to 180 degrees Celsius, in a glass bowl place oil, vegetable stock, and rosemary, mix together. Place whole potatoes in bowl and coat with mixture. Place potatoes in an greased oven proof dish and place in oven to bake. (leave 1 hour to bake)
Place chopped pumpkin and zucchini in glass bowl that potatoes where in and mix to combine, when potatoes have baked for at least 1/2 hour then place zucchini and pumpkin in the oven to bake.
Place butter in heavy based fry pan and let melt, add lamb chops and fry each side until cooked, roughly 6-8 minutes each side
Once cooked set aside in a clean dish and cover.
Once vegetables have cooked in the oven you can assemble your plate by placing 1-2 lamb chops in plate, top lamb chops with some sour cream and chives. Place a roast potato topped with sour cream and chives as well as the zucchini and pumpkin on the plate. Serve with Roti bread.

I hope you enjoyed this recipe. It’s quick, simple and easy and full of nutrients. Hopefully it makes your mid week meal more enjoyable.

Thank you for reading my latest post.

Vicky

Please note this is an original recipe by me. Please do not copy. If you wish to share my recipe please quote my blog page www.vickyshandcrafteddesigns.blog

Thank you!

Gluten & Dairy Free Lasagna Recipe!

Looking back at one of my favourite recipes to create! Lasgna! It’s always been a favourite of mine and what I love about it most is you can create whatever sauce or filling you want! There are even dessert versions of it!

This recipe is gluten free and dairy free. Since having to watch both I did miss out for a while! San Remo pasta have brought out a wonderful range of gluten free pasta so you don’t have to miss out. Along with Bio plant based cheese it’s great to be able to eat my favourite food again!

Check out my recipe below!

Prep Time : 1/2 hour

Sauce cooking time: 3-4 hours

Lasagna Cooking time: 30-40 minutes

Serves: 4

Sauce Ingredients

2 bottles tomato passata 700g each bottle- I used the Mutti brand from Woolworths

800g can diced tomatoes – I used Woolworths brand Italian diced tomatoes

1/4 Olive oil – I used Woolworths Brand Olive oil

1 tablespoon dried oregano

1 teaspoon dried basil (again with both dried herbs I used the Woolworths Home brand

Salt and pepper to taste

Please note you can add 1/2 diced onion and 1 teaspoon crushed garlic if you like. For me I can’t have those so I didn’t put them in.

Instructions

In a large heavy based pan, pour in olive oil, then passata, and diced tomatoes, add herbs, and salt and pepper. (If you are adding onion and garlic, fry these in the oil first for a minute and then add other ingredients) Fill one of the passata bottles 3/4 way with water and add to sauce. Stir all ingredients together.
Set heat on high and bring sauce to a boil. Once boiled, simmer on low heat for 3-4 hours. The longer you leave to simmer on low heat the better the sauce you will get. If you see the sauce thicken too much add a little bit of water and stir. Sauce should be a thick liquid consitency such as a pumpkin soup consistency.
Once cooked take off heat and set aside and get the rest of your lasagna ingredients ready.

Lasagna Filling Ingredients

500g beef mince (I prefer to use the grass fed mince from Woolworths, it has less fat content)

1 tablespoon olive oil

1 tablespoon dried oregano

1 teaspoon dried basil

1 cup of the prepared sauce

salt and pepper to taste

1/4 cup parmesan cheese

1/4 cup grated mozzarella

400g mozzarella extra

200 g grated parmesan extra

again if you wish to use onion put in approx 1/4 finely diced onion and 1 teaspon garlic and fry with mince.

Instructions

Place olive oil in heavy based saucepan, turn on heat to medium, if adding onion and garlic, add in first and fry for 1 minute, add mince and fry until browned.
Add in herbs, salt and pepper, stir through
Add 1 cup of prepared sauce, stir through then add 1/4 cup each of the mozzarella and parmesan cheese, stir through and set heat to a low simmer, simmer for approx 15-20 minutes, Continue stirring occasionally, If mixture seems to dry out add a bit more sauce.
Once cooked, turn off heat and set aside for when you are ready to assemble lasagna.

Please see below for steps. I have added in this one fried eggplant but you can add other vegetables if you wish.

Assembling Lasanga

Have lasgana sheets ready
Cover the bottom of a glass or ceramic dish with sauce
Layer pasta sheets to cover bottom of dish
Top with spoonfuls of mince meat, add extra mozzarella and parmesan cheese, ladle tomato sauce on top to cover meat and cheese, add the next layer of pasta and continue until you reach the top of the dish. Sprinkle parmesan cheese on top and cover with alfoil.
Bake at 180 degrees Celsius for 30-40 minutes. (check at the 30 minute mark if pasta is not yet cooked leave for a bit more.
Always make sure on the final layer that you cover the lasagna sheets completely with enough sauce so that the pasta doesn’t dry out when cooking.
Enjoy with some Italian bread and a nice bottle of wine!