We LOVE lamb! Especially roast lamb!
We recently had some leftover and wanted to make a delicious dinner using the leftovers. Dairy-free leftover lamb stroganoff was born!
You may remember from a few weeks ago our recipe for Dairy-Free Chicken Stroganoff well this turned out even better!
This is the same recipe except using the leftover roast lamb. It was even more delicious than the chicken stroganoff – and that was amazing! This is the ultimate dish for leftover lamb and it is so simple to make!
I love the fact that it takes a classic dairy dish and makes it dairy-free – as you know Captain America cannot eat dairy (except cheese….weird we know!) With this recipe he doesn’t miss out and doesn’t have to worry about any adverse side effects!
We served this dish with the classic pasta noodles on the side but you could serve it with crusty bread or potatoes for an alternative.
1 white onion, slivered
1lb roast lamb, cut into chunks
4oz mushrooms, sliced
2 tbsp coconut oil
1 1/2 C beef broth (or lamb stock)
4 tbsp flour
1 C rice milk
3 tsps Dijon mustard
2 tbsp Worcestershire sauce
1 tsp rosemary
1 tsp thyme
1 tsp dill
1 tsp smoked paprika
1 1/2 tsp paprika
1 tsp black pepper
1 tbsp parsley
1 tsp garlic salt
Place the cubed lamb and onions in a pan and cooked on a moderate heat until the onions begin to soften.
Make a small hole in the center of the meat and add the coconut oil and cook until it melts.
Then add in the flour and stir into all the meat. Cook for 2 minutes.
Gradually add in the beef/lamb stock, stirring constantly.
Gradually add in the rice milk and continue stirring until a thick sauce is formed.
Reduce the heat to a simmer.
Add in all the seasonings and mushrooms. Stir well. Simmer for a further 10 minutes on low heat.
Serve with pasta noodles