Name: Mediterranean American Lamb Bowls
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 Ground American Lamb; 1 tbsp Olive oil; 2 tbsp Dried oregano; 1 tsp Kosher salt; 0.25 tsp Cracked black pepper; 0.50 tsp Cracked black pepper; 0.50 cup Red bell pepper, diced; 1 tsp Heaping lemon zest; Hot chili flakes; 0.50 cup Fresh parsley to finish; 4 cups Cooked quinoa; 0.50 cup Red onion, thinly sliced; 1 cup Bell pepper, thinly sliced; 1 cup Black or Kalamata olives; 4 Baby greens; 2 Chickpeas; 1 cup Sliced cucumber; Lemon wedges; 1 cup Cheery tomatoes; 0.50 cup Fresh dill, chopped; Pita to serve; 0.25 cup White vinegar; 2 tbsp Honey; 0.25 cup Lemon juice; 1 tsp Lemon zest; 1 Garlic, crushed; 2 tsp Dried oregano; 0.50 cup Olive oil; Salt & pepper, to taste

CategoryGround LambCuisineMediterranean

Recipe provided by Rustic. Joyful. Food. (rusticjoyfulfood.com), courtesy of the American Lamb Board (Mediterranean American Lamb Bowls | American Lamb).

Yields4 Servings

Mediterranean Lamb Bowls

1 Ground American Lamb

1 tbsp Olive oil

2 tbsp Dried oregano

1 tsp Kosher salt

0.25 tsp Cracked black pepper

0.50 tsp Cracked black pepper

0.50 cup Red bell pepper, diced

1 tsp Heaping lemon zest

Hot chili flakes

0.50 cup Fresh parsley to finish

Garnish Ideas

4 cups Cooked quinoa

0.50 cup Red onion, thinly sliced

1 cup Bell pepper, thinly sliced

1 cup Black or Kalamata olives

4 Baby greens

2 Chickpeas

1 cup Sliced cucumber

Lemon wedges

1 cup Cheery tomatoes

0.50 cup Fresh dill, chopped

Pita to serve

Greek Lemon Vinaigrette

0.25 cup White vinegar

2 tbsp Honey

0.25 cup Lemon juice

1 tsp Lemon zest

1 Garlic, crushed

2 tsp Dried oregano

0.50 cup Olive oil

Salt & pepper, to taste

In a large heavy-bottomed skillet, brown meat in olive oil along with seasonings and set aside.

To prepare the dressing simply whisk all the ingredients together and slowly stream in the olive oil while whisking continually. Place finished dressing in a jar with a lid. This will keep for up to 7 days in the refrigerator. The dressing tastes the best the very next day.

In order to assemble your bowls, simply layer the garish ideas in the bottom of your bowl and top with the ground lamb and drizzle vinaigrette over the top of the salads. I always double the vinaigrette recipe in order to pour it over salads for the week and to enjoy with the leftovers.

Ingredients