Roast Lamb with all the Trimmings

Roast Lamb is one of my staples. It makes a lot of meals for lunches and to quickly reheat when I can’t be bothered cooking for myself.

Some extreme amine responders will not be able to tolerate roast meat as it cooks for too long. Even though I am a super responder I can tolerate roast meat thankfully – otherwise there would be absolutely no flavour in my life!

Now you might think it’s not hard to cook a roast lamb dinner. Why would I possibly need a recipe! When you’re dealing with the level of sensitivity I am I don’t trust anyone to cook for me except my husband. He’s seen the pain the wrong oil or seasoning puts me in so is very careful. Cooking for people with intolerances requires such a lot of knowledge about what components each food contain that it is a lot of information to take in and remember unless you’re dealing with it personally.

Maybe after reading this someone else might be able to cook for me!

Roast Lamb

  • Lamb Roast
  • 5-6 large potatoes
  • 1 sweet potato (Moderate Sals)
  • Butternut pumpkin (Moderate Sals)
  • 2 chokos
  • 1 swede
  • Boiled Veges (green beans for failsafe; I do carrots, broccoli & cauliflower for the girls)

For the roast itself, I just line a pan with baking paper, slap in the roast, cover it with foil and bake it on 180 degrees. I know to reduce my chemical load I should really use chemical free baking paper and not use alfoil but it makes clean up easier and the foil makes the roast more tender.

Once the roast is on I start preparing the veges. I peel and cut all veges and boil the potatoes. Peeling reduces any Salicylates and boiling potatoes reduces oxylates and well as making the potatoes cook better. Arrange all veges around the meat – usually need two baking trays. I only cook in the juices and fats of the meat however, in the second tray you may need to add a bit of oil if there isn’t enough juices to share from the first tray. I use Rice Bran Oil but other Failsafe oils are Canola and Sunflower. The other thing to save some fat for is the yorkshire pudding.

By the time I have prepped all these veges the roast has been on for about an hour so the timing generally works out. I turn the veges about every half hour so all sides are nice and crispy.

When they’re finished cooking save the juices in the pan for the gravy for the non-amine responders.

Gluten, Dairy, Soy, Fodmap free. Low Salicylates if you remove the sweet potato and pumpkin – moderate salicylates if you include. Moderate Amines due to the roasting.



Gravy is mostly salt and sugar wit the pan juices for flavour. However the pan juices make this high in amines so is not suitable for super responders like me.

  • Roast Pan Juices
  • Vege Water
  • 1-2t Brown Sugar
  • 1/2t salt
  • 3-4t Tapioca Starch or Corn Flour
  1. I pour the vege water into the roast pan and stir it through to get all the flavour which creates the gravy base (Note: This is very high in amines). You can either put the pan on a hot plate and make the gravy in there or pour the gravy base into a saucepan.
  2. Add the sugar and salt to the gravy base
  3. Dissolve the Tapioca or Corn flour in a little water and add to the gravy base, put on the heat and continuously stir until the gravy thickens.

Gluten, Dairy, Soy, Fodmap free. Low Salicylates but High Amines.


Yorkshire Pudding

My Grandad had his special recipe for Yorkshire and this is the closest I can get to it Gluten and Dairy free. Grandad would make it in a cake tin but I make it in a muffin tin.

  • Roast Pan Fat/Juices or extra oil
  • 1C SR Flour (I use Orgran or Aldi’s ‘Has No’ Gluten Free Flour)
  • pinch Salt
  • 1 Egg (I have not successfully made these without egg – even using No Egg)
  • 1C Rice Milk
  1. Mix together all ingredients in a bowl. I use a whisk where Grandad said never to stir it too much but mine still turn out so it’s up to you!
  2. Let batter sit for about half an hour.
  3. Pour a decent layer of roast pan fat or oil into the tin and put into the oven to heat the fat.
  4. Once the fat is heated remove from oven and pour in the batter. The hot oil helps to instantly cook and crisp the outside.
  5. Return to oven and cook for 20 mins.

Gluten, Dairy, Soy, Fodmap free. Low Salicylates but High Amines.



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