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Recipe Provided By
"Rustic Joyful Food"Prep Time
-- min
Cook Time
-- min
Total Time
-- min
Servings
4
Ingredients
Mediterranean Lamb
- 1 pound ground American Lamb
- 1 tablespoon olive oil
- 1/2 cup diced red bell pepper
- 2 tablespoons dried oregano
- 1 heaping teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- Pinch hot chili flakes
- 1/2 cup fresh parsley, to finish
Greek Lemon Vinaigrette
- 1 clove garlic, crushed
- 1/4 cup white vinegar
- 1/4 cup lemon juice
- 2 tablespoons honey
- 2 teaspoons dried oregano
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- 1/2 cup olive oil
Garnish
- 4 cups cooked quinoa
- 4 cups baby greens
- 2 cups chickpeas
- 1 cup thinly sliced bell pepper
- 1 cup black or Kalamata olives
- 1 cup sliced cucumber
- 1 cup cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh chopped dill
- Lemon wedges
- Pitas, to serve alongside
Directions
For the Mediterranean Lamb: In a large heavy-bottomed skillet, brown meat in olive oil along with bell pepper, oregano, lemon zest, salt, pepper, chili flakes and parsley. Set aside.
For the Greek Lemon Vinaigrette: In a bowl, whisk together garlic, vinegar, lemon juice, honey, oregano, lemon zest, salt and pepper; slowly stream in the oil while whisking continually. Place finished dressing in a jar with a lid. This will keep for up to 7 days in the refrigerator, and tastes best the next day.
To serve: In order to assemble bowls, layer preferred garnishes in the bottom of the bowl; top with Mediterranean Lamb, drizzle Greek Lemon Vinaigrette over the top. Serve with pitas.
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
