Honey Mustard Glaze (Chicken or Lamb) (Gluten free and Dairy free)

       Ever get bored of eating the same flavors? We were! Karl came home with a lamb steak and I had no clue what to use lamb for other than Stew. I did a quick skim through my "Betty Crocker" cook book and decided mustard and rosemary would be my focus. Since we only had 2 lamb steaks and 4 bodies to feed I also used the glaze on some chicken breasts both were delicious!

Glaze/marinade

1/2 cup white wine (I used honeywood early muscat)

4 Tbs yellow mustard

1 Tbs honey

2 sprigs of fresh rosemary

1 sprig fresh thyme

1 tsp garlic powder

1 tsp coarse fresh ground pepper

1p tsp sea salt

1/4 cup olive oil

(blend together in a magic bullet or blender/food processor) 

In a freezer ziplock bag place your choice of meat inside and dump the marinade in, squeeze out the excess air, seal and place in the fridge for at least an hour. 

Preheat your BBQ or Oven (medium/high heat)

Wash your potatoes (I prefer red potatoes) and in the center of the foil square spray a small amount of olive oil, sprinkle sea salt, pepper and garlic powder. Wrap up the potato in the foil and repeat for however many baked potatoes you need. 

Pull out two large rectangle pieces of foil and lay them on top of each other (should form a cross) lay your fresh or frozen mixed veggies in the middle (salt, pepper, and dairy free margarine/butter to taste) fold up the first layer and then the second to lock in the moisture.

Take your meat out of the marinade and grill, dump the remaining marinade into a sauce pan and bring to a boil (while stirring) for at least 3 minutes. Now take your glaze out to the grill area with a silicone basting brush or spoon (a silicone basting brush will save you a lot of cleaning from the grill later). Each time you flip the meat baste it with the glaze.

Place your foil wrapper potatoes and veggies under the meat on the bottom wrack if you have a double wrack grill, if any glaze falls off it will land on your foil instead of the flame area (the less clean up the better!)

When your meat is done, your potatoes and veggies should be too! If you're using russet potatoes instead of red potatoes you may want to put those on the grill before anything else to give extra time to bake.

Finish your potato with toppings of your choice and enjoy!

The best Lamb stew you will ever eat!

I know my title is so humble right? Haha but seriously, if you want a recipe that is lick your bowl until is clean delicious this is it! Perfect pairing for the cold fall weather or a snow day in. Originally I developed the recipe with standard gluten products and recently figured out a couple small tweaks to make it gluten free and still deliciously full of flavor!
For those of you who are going to go gluten free keep in mind that some cheap cooking wines do have gluten in them (I don't understand why, but I have come across this) I love supporting local companies so I use Honeywood Cabernet all of the Honeywood wines are gluten free and the winery is right here in Salem!
Also if you do not have potato starch you can use dehydrated potatoes just read the ingredients thoroughly for dairy or gluten products.My rule of thumb is that if it has more than 4 ingredients and does not specify gluten free or vegan I don't trust it to not have something hidden in the "natural ingredients".

Ok, let's get cooking!

Toss in a bowl 1 1/2 lbs cubed lamb (or beef) with 4 tbs of flour (for gluten free substitute potato starch), season with salt and pepper

In a large soup pot melt 2 tbs of butter (or dairy free margarine) and 1 tbs olive oil

Brown the meat in the bottom of the pot.(I prefer Lamb but Beef works well too)

After the meat is browned add 1 cup red wine, 2 tbs of balsamic vinegar scraping up all of the browning pieces in the bottom of the pot.

Add to the pot 3 large carrots (cut all veggies into rustic bite size pieces), 1 large yellow onion, 3 minced garlic cloves, 4 red potatos, 3 stalks of celery.For liquid add 32 oz of low sodium stock (I use chicken since I don't eat beef, but most stew recipes call for beef broth)

For seasoning add 3 baley leaves, a pinch of annise seed, a pinch of cinamon, 1 tbs rosemary, 1/2 tbs peperika, 2 tbs savory herb, salt and pepper to taste.Simmer for 1 hour on medium/low heat. To thicken add 1 tbs butter (or dairy free margarine) and slowly stir in (sprinkling so as not to clump) flour (or potato starch). Simmer on low for 20 minutes, stiring occasionally so the bottom doesn't burn while thickening.

I know most of you are used to making a roux by mixing the thickening agent (flour or potato starch) a head of time with some water you can do this but you will need to re-taste your stew and see if it needs additional seasoning to compensate for the additional water. Also when reduce the heat and let it cool down some before doing this method or you will likely end up with clumps.

The bowls were so steamy I didn't get some great shots to share but I will add more soon I promise!