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March 20, 2019

Loaded Greek Zachos with American Lamb


Recipe Provided By
"Clean Eats and Treats"
Prep Time

15 min

Cook Time

15 min

Total Time

30 min



Loaded Greek Zachos with American Lamb on a cooking sheet


  • 2 to 3 medium zucchini, spiralized
  • 1 tablespoon olive oil
  • 1 to 2 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1 pound ground American Lamb
  • 1/2 tablespoon marjoram
  • 1/2 tablespoon rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh mint, chopped 


  • 1 cup cauliflower, finely chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup Kalamata olives, halved
  • 1/2 English cucumber, quartered
  • 2 tablespoons banana peppers
  • 1 tablespoon olive oil
  • 1/2 lemon, juiced
  • 1 to 2 sprigs fresh dill, roughly chopped
  • 1/2 teaspoon garlic powder
  • Dash black pepper


Prepare zoodles by spiralizing zucchini on the thickest setting; break into “chip” size pieces. Lay zoodle “chips” onto paper towels in a single layer. Sprinkle with salt; allow to sweat. 

While zoodle “chips” are sweating prepare the ground lamb. 

In a medium skillet over medium heat, heat oil. Add garlic and onion; sauté until fragrant. Add American lamb, marjoram, rosemary, salt, garlic powder and pepper to pan; cook until lamb is no longer pink, breaking up any large chunks with a wooden spoon. Add mint; continue cooking for 5 minutes. Remove from heat; drain any excess fat. 

Layer a baking sheet with parchment paper; spread zoodle “chips” out evenly. Layer lamb, cauliflower, tomatoes, onion, olives, cucumber and banana peppers on top of zoodle “chips”. Drizzle with oil and lemon juice. Sprinkle garlic powder, pepper and fresh dill over top evenly. 

Bake at 350°F for 20 minutes. Turn oven to broil; crisp for the last 2 minutes.


  • NOTES:
    If you are not dairy free try sprinkling a bit of crumbled feta on top before baking for added flavor. 
  • If a softer texture is preferred, bake longer and do not broil.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Loaded Greek Zachos and American Lamb ingredients on a cooking sheet
Loaded Greek Zachos with American Lamb with olive oil drizzled on top
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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