• 6 pound leg of lamb (can substitute beef roast or whole chicken)
  • 2 cups gluten-free breadcrumbs
  • 2 peaches – diced
  • 2 cloves garlic
  • ¼ cup chopped rosemary
  • 1/3 cup chopped mint
  • 2 TBSLP olive oil
  • 1 cup water of beef broth (be sure broth is gluten-free)


Preheat oven to 400 degrees. Bring lamb to room temperature and place in over safe cooking pan. Pour water or broth into pan to cover the bottom of the pan. Put peaches in saucepan and cook covered on low heat until soft (approx. 12 min). Add bread crumbs, cooked peaches, garlic, rosemary, mint and olive oil to a food processor. Blend until coarsely chopped. Pack the mixture around the outside of the lamb. Cook for 20 min. at 400 and then turn down to 250 and continue cooking until lamb has reached desired cooking level (approx. an additional 2 hours or 2 hours 20 min. total cooking time) Slice and serve with bread crumb mixture on top.

Serves around 10

Complete your meal with a side dish: (click on the title to view the recipe)

Roasted Vegetables

Roasted Sweet Potatoes and Pears

Roasted Pear and Goat Cheese Salad

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