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Recipe Thursday-Lamb Bowl

Posted on May 25th, 2017 | Posted in Main Course, Recipes

Exploring with ground lamb we came up with this delicious and satisfying Greek inspired lamb bowl! You can always choose to add cucumbers and feta to make it more of a Greek dish.

Yield 4 Servings
Ingredients

  • 1 cup uncooked wild rice (991592, 6/36OZ, Uncle Ben’s)
  • 2 cups water
  • 1 pound ground lamb (335016, 4/2.5#)
  • 1 tablespoon extra virgin olive oil (992059, 4/3LTR)
  • 1 teaspoon oregano (CQO074, 4/5#, Assagio Classico)
  • 1/2 teaspoon dill (CQD040, QT)
  • Kosher salt (CQS030, 12/3#, Morton’s) and pepper (CQP083, 4/5#) to taste 
  • 1/2 cup yellow onion, thinly sliced into rings (00691, 50#)
  • 1/3 cup distilled vinegar (991956, 4/1GAL, Oasis)
  • 2 avocados, sliced (01159, 12CT)
  • 1/3 cup pitted kalamata olives (990103, 10#)
  • fresh dill for garnish (00300, 4OZ)

Method

Place the sliced onions in a small bowl, cover with the vinegar and set aside to quick pickle while you prepare the rest of the meal.

Add rice and water to a small sauce pot. Bring to a boil, stir, then cover, reduce heat to low and let simmer until rice absorbs all the liquid.

While rice cooks, place the olive oil in a large skillet over medium heat.

Once hot, add the lamb. Cook until browned, breaking into small pieces as it cooks with a spatula. Drain off the excess liquid/fat from the pan, return to the heat and add the oregano, dill, salt and pepper. Toss to combine, remove from heat and set aside.

Assemble by spooning rice into 4 servings bowls. Evenly distribute the lamb, avocado, kalamata olives and pickled onions (drained from vinegar) around the bowls. Garnish with fresh dill before serving.

Recipe adapted from runningtothekitchen.com

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