Wheat Free Lamb Dauphinoise

Wheat Free Lamb Dauphinoise

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This recipe is Gluten free, Wheat free and Dairy free.
Servings: 6
Calories: 526


  • 14 oz natural soya yogurt or Greek-style set sheep's yogurt, which is not DF
  • 4 tablespoons of chopped fresh coriander cilantro and mint leaves
  • 1 small red chilli seeded and finely chopped
  • Salt and freshly ground black pepper

lamb dauphinoise

  • 26 oz best lean minced lamb
  • 4 plump cloves of garlic peeled and crushed
  • 1 onion peeled and chopped
  • Salt freshly ground black pepper and grated nutmeg
  • 1 tablespoon of dried mixed herbs
  • 1 tablespoon of tomato puree paste
  • 10 floz red wine
  • 1 tablespoon Gluten free cornflour cornstarch
  • 1 large or 2 small celeriac peeled
  • 2 tablespoons of Dairy free margarine
  • Cayenne pepper


  • Preheat the oven to 200°C (400°F) Gas mark 6
  • First make the sauce. mix all of the ingredients together, cover and chill until needed.
  • Cook the mince for a few minutes in a large pan over a low heat until it is evenly browned. Stir occasionally and do not allow it to stick.
  • Add three quarters of the garlic and the onion and cook for 2 minutes, stirring all the time.
  • Add the seasoning, mixed herbs and tomato puree (paste). mix in the wine and simmer for 3 minutes.
  • Blend the cornflour (cornstarch) with 300 ml (10 fl oz) 1 1/4 cups of cold water in a mug until it is smooth.
  • Stir the mixture into the lamb. Now bring the mince to the boil so that it thickens.
  • Transfer this to a deep heatproof baking dish.
  • Remove any blemishes from the celeriac and chop it into thin and even slices, so it looks like potato slices.
  • Have a saucepan of boiling water ready and blanch the prepared celeriac for 5 minutes. Drain and refresh under cold water.
  • Arrange a layer of celeriac over the mince, dot with margarine, the remaining garlic, salt and pepper.
  • Cover with another layer of celeriac until it is all used up. Sprinkle the top with a little cayenne pepper and dot with more margarine.
  • Bake until the celeriac is soft and cooked through, and the top is golden brown, about 45 minutes.
  • Now reduce the heat to 180°C (350°F) gas 4 and cook for another 40 minutes.
  • Serve hot with a dollop of the sauce on the celeriac. ideal with a green or mixed salad.
Calories: 526 kcal
Carbohydrates: 18 g
Protein: 29 g
Fat: 33g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 93 mg
Sodium: 254 mg
Potassium: 831 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 330 IU
Vitamin C: 23 mg
Calcium: 155 mg
Iron: 3 mg
Dishes Casseroles
Cuisine French
Ingredients Lamb
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