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!
Ketchup and BBQ Sauce
Gluten free, FODMAP-friendly
Yield: about 3 cups (I generally make a double batch)
This page looks like an entire cooking course, but a lot of cool concepts come together in ketchup making. The process is actually simple. It just takes time, so think of all these footnotes as something to read while the ketchup simmers.
To create the recipe, I started with the “Tomato Catsup” recipe in the 1964 edition of the good old Joy of Cooking, eliminated forbidden ingredients and simplified the process a bit. My free-eating friends like the result—the true test of a FODMAP-friendly recipe.