The Sunday Cookbook: Joe's Free From Halal Truck Lamb Platter
Updated: Jun 25
Calling all New York City food truck lovers! Get your Halal truck-style lamb platter that is free from our top allergies and uses grass-fed meat!
It didn't take long into our relationship for Amanda to learn about my love for New York City's food trucks, specifically Halal food trucks. "Lamb over rice, white sauce, red sauce, salad." There was just something about that simple order, delivered from a truck that was probably housing way too much food, to begin with, that is just so delicious.
Yet, the mystery of how they are able to offer so much food from such a small truck is the main reason I was never able to share my favorite order with Amanda. The amount of cross-contamination that happens in food trucks and food carts makes them a big NO-NO for food allergy sufferers. But, instead of just throwing in the towel and marking this platter off as something Amanda will never be able to try, we created a safe at-home version of my infamous order: lamb over rice with white sauce, salad, and pita bread. An order that is now completely dairy-free, gluten-free, nightshade-free, and enjoyed frequently here!
Our Free From Halal Truck Lamb Platter Recipes
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For the Lamb
The original recipe is by Wolfgang Shmuck - the ingredients below were modified to cater to Amanda's food allergies, featuring grass-fed lamb and to make free of nightshade and gluten ingredients.
1 lb ground grass-fed lamb meat
½ red onion cut into 1-inch cubes
1 large clove of garlic, cut in half
1 teaspoon of sea salt
1 tablespoon oregano, dried
(optional) 3 slices of Applegate Uncured Sunday Bacon
Preheat the oven to 300 degrees.
Add all lamb ingredients to a food processor, and blend until smooth, roughly 1 minute.
Place the meat mixture into a parchment paper-lined baking sheet, and form into a brick that is roughly 1.5 inches tall.
Bake until the internal temperature reaches 145, roughly 30 minutes.
When the lamb is done, let sit on the stove for 10 minutes to reach room temperature.
Remove the meat from the pan, and cut it into 1/4 slices. Place back onto the baking pan.
Set the oven to broil and cook the slices on the top rack until the edges become crispy and brown for roughly 2 minutes.
For the Pita Bread
1 ¼ cup cassava flour
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon cream of tartar
¼ cup non-dairy milk
2 tablespoon avocado oil
1 teaspoon Bragg Apple Cider Vinegar
½ to ⅔ cup of water
pinch of black pepper
Extra high-heat oil for cooking (avocado oil)
In a bowl, sift the flour, baking soda, cream of tartar, and salt. Whisk to combine.
Next, mix in your milk and 2 tablespoons of oil. Use the dough hook on the stand mixer and mix until combined or mix with your hands or wooden spoon.
Slowly add in your water, a little at a time, until you get a pizza dough-like texture. You might need more or less water depending on the brand of cassava flour you use.
Once your dough is formed, divide it into 4 to 6 medium size balls, about the size of a baseball.
One dough ball at a time, roll each one out between 2 pieces of wax paper until you form an oval shape, rounding the corners after. Alternatively, you can use a tortilla press to make the dough even. You can roll the dough thinner but not too thin so that you crack the dough when rolling. The thinner the dough, the crispier the bread on the outside and the less dough texture in the middle.
Heat a nonstick pan, cast iron, or grill pan with oil on medium-high heat. Place each flattened dough on the pan, one at a time. Cover with a lid and wait for 1 minute. You will start to see the edges puff up. Drizzle a little more than a splash of oil on top and flip to the other side. Cover and cook for an additional 1 to 2 minutes. The thicker the dough, the longer it takes to puff and cook through.
Remove and repeat until you cook all.
Store in a ziplock bag or under a tea towel. If not eating them right away, it is best to keep them in the fridge and then reheat them before use.
For the White Sauce
Juice of ½ lemon
1 teaspoon onion powder
4 cloves of garlic, pressed or micro-planed
1 cap-full of Bragg Apple Cider Vinegar
1 tablespoon parsley, dried
Sea salt, for taste
Combine all white sauce ingredients in a mixing bowl.
While mixing, slowly add the water until the mixture reaches the desired consistency.
Place in the fridge until ready to plate.
For the Rice and Plating
For the rice:
Long grain white rice or Jasmine rice
(optional) 1 teaspoon of turmeric for every 6 cups of rice
For plating (optional):
1 cucumber, sliced
The remaining red onion, sliced
Organic Iceberg Lettuce, shredded
Begin cooking the rice as per the package instructions. To make yellow rice, stir turmeric powder into the water of the rice.
To plate, place the lamb slices served on top of the rice.
Top with your desired plating option to your desired amount.
Drizzle with the white sauce.
Put one or two pitas to the side and dig in!