Cubed Lamb in Mustard-BBQ Sauce

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lamb

Cubed Lamb in Mustard-BBQ Sauce

Gluten-free, lactose-free, FODMAP friendly

Yield: 2 servings

Each year as Easter approaches, I make a special trip to the big box store for two large boneless lamb roasts. Back at home I divide each roast into ½-2 pound quantities, package these in small freezer bags, and store the lot inside a larger bag. A small package thaws quickly in a bowl of cool water, and the large outer bag helps the lamb remain frost-proof through the year.

I’m guessing this simple zippy sauce would be good on other meats too. I love it!

Ingredients

  • ½ lb lamb, boned, trimmed, and cut into 1” cubes
  • olive oil for browning
  • ½ cup BBQ sauce (FODMAP friendly recipe here)
  • 2 tsp gluten-free Dijon mustard

Instructions

  1. Brown lamb cubes in olive oil over medium-high heat. Reduce heat to medium-low, and continue cooking until the lamb is medium-rare to medium.
  2. While lamb cooks, mix BBQ sauce with Dijon mustard in microwaveable bowl.
  3. Warm the sauce mixture to serving temperature.
  4. Stir cooked lamb cubes into sauce.
  5. Serve over baked or cubed cooked potatoes, rice, or gluten-free pasta.
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