Mediterranean Lamb Bowl
Elevate your weeknight dinners with the flavorful and healthy Mediterranean Lamb Bowls, a simple ground lamb recipe infused with exotic Mediterranean spices.
Yield: 4 people
Equipment
- 1 Baking Sheet
- Parchment Paper
- 1 Medium Saute Pan
Materials
Lamb
- 1 lb ground lamb
- ½ white onion medium dice
- 4 garlic cloves minced
- 1 tsp salt
- 1 ½ tsp cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 Tbsp EVOO
Bowl Mix-ins
- 2 plum tomatoes seeded, small chop
- ½ hot house cucumber seeded, small chop
- ¾ C kalamata olives halved
- 6 Scallions sliced thin
- ½ C Feta Cheese
- 1 head romaine lettuce shredded
For Toasted Naan or Pita Points
- 2 large rounds of Naan or Pita cut into triangles
- 1 Tbsp EVOO
- ½ tsp kosher salt
Instructions
- Preheat oven to 375 F. Line a baking sheet with parchment paper.
- Cut your naan or pita into triangles and set onto lined baking sheet, drizzle with olive oil and sprinkle with kosher salt. Place into oven and cook until lightly browned, approximately 4-minutes. Set aside to cool or serve warm.
- In a medium sized sauté pan on med-high heat, add oil, garlic and white onion. Stirring for about five minutes until onions are tender. Add ground lamb and break up as it cooks, when the lamb is almost cooked through, add salt, cumin, oregano and paprika. Continue to cook, mixing well until lamb is cooked through. Drain well and add the lamb back to the pan to keep warm until serving.
- Set our four bowls, in each bowl add shredded lettuce then lamb mixture, top with kalamata olives, tomatoes, feta and scallions, add your naan or pita crisps, serve with a side of tzatziki.