Tzatziki Sauce
0.50 cup Grated cucumber
1 tsp Kosher salt
2 Cloves of fresh garlic, minced or grated
0.25 cup Fresh mint and dill leaves, chopped
1 cup Full-fat Greek yogurt
1 tbsp Lemon juice
Orzo
0.50 lb Uncooked orzo
1 tbsp Extra-virgin olive oil
1 Lemon, zested
Lamb
1 tbsp Extra virgin olive oil
0.50 mg Med onion, diced
2 Garlic cloves, minced or grated
1 lb Ground American lamb
2 tsp Cumin
1 tsp Dried oregano
To Garnish
8 Feta cheese, cubed or crumbled
Fresh dill
Fresh mint
Cucumbers sliced
Minced red onion
Halved cherry tomatoes
Lemon wedges
1Bring a large pot of salted water to a boil. Meanwhile, make the tzatziki sauce.
2Place cucumber in a strainer and salt it with 1 tsp kosher salt. Let it drain for 20 minutes, then press out all of the excess liquids with the back of a spoon. Combine the cucumber with the remaining ingredients and refrigerate until ready to serve.
3Add the orzo to the boiling water and cook for about 10 minutes, until al dente. Drain and drizzle with olive oil. Add lemon zest and season with salt and pepper, to taste.
4While the orzo is cooking, heat 1 TBSP olive oil in a large cast iron skillet over medium-high heat. Add onion and cook until translucent, 2-3 minutes. Add garlic and cook 30 seconds longer, until fragrant.
5Add lamb, cumin and oregano and season with a pinch of salt and pepper. Cook, breaking up with a spoon until fully cooked, about 8-10 minutes.
6Serve over the orzo. Garnish with tzatziki, feta, fresh mint & dill, cucumbers, red onions, and tomatoes, as desired. Serve with lemon wedges on the side. Enjoy!
Note: USDA recommends lground amb be cooked to an internal temperature of 160F.
Ingredients
Tzatziki Sauce
0.50 cup Grated cucumber
1 tsp Kosher salt
2 Cloves of fresh garlic, minced or grated
0.25 cup Fresh mint and dill leaves, chopped
1 cup Full-fat Greek yogurt
1 tbsp Lemon juice
Orzo
0.50 lb Uncooked orzo
1 tbsp Extra-virgin olive oil
1 Lemon, zested
Lamb
1 tbsp Extra virgin olive oil
0.50 mg Med onion, diced
2 Garlic cloves, minced or grated
1 lb Ground American lamb
2 tsp Cumin
1 tsp Dried oregano
To Garnish
8 Feta cheese, cubed or crumbled
Fresh dill
Fresh mint
Cucumbers sliced
Minced red onion
Halved cherry tomatoes
Lemon wedges
Directions
1Bring a large pot of salted water to a boil. Meanwhile, make the tzatziki sauce.
2Place cucumber in a strainer and salt it with 1 tsp kosher salt. Let it drain for 20 minutes, then press out all of the excess liquids with the back of a spoon. Combine the cucumber with the remaining ingredients and refrigerate until ready to serve.
3Add the orzo to the boiling water and cook for about 10 minutes, until al dente. Drain and drizzle with olive oil. Add lemon zest and season with salt and pepper, to taste.
4While the orzo is cooking, heat 1 TBSP olive oil in a large cast iron skillet over medium-high heat. Add onion and cook until translucent, 2-3 minutes. Add garlic and cook 30 seconds longer, until fragrant.
5Add lamb, cumin and oregano and season with a pinch of salt and pepper. Cook, breaking up with a spoon until fully cooked, about 8-10 minutes.
6Serve over the orzo. Garnish with tzatziki, feta, fresh mint & dill, cucumbers, red onions, and tomatoes, as desired. Serve with lemon wedges on the side. Enjoy!
Note: USDA recommends lground amb be cooked to an internal temperature of 160F.
Lemon Orzo Bowls with Lamb & Tzatziki
