Mediterranean Lamb Bowls

Summer fresh herbs and veggies from the garden add an extra fresh element to this easy and tasty bowl. I discovered a ground lamb package in the freezer and wanted lighter than a Shepards pie. Fresh picked cherry tomato, mint, parsley, cucumber, all bring flavors of Greek cuisine. You could make this with ground pork or chicken – seasoning heavy will be key straying from the earthiness of lamb.

• 1 pound ground lamb
• 1 cup chopped sweet onlion
• Med chopped cucumber seeded
• Two cloves garlic minced
• Fresh parsley broadleaf
• Fresh mint
• hummus (store bought original)
• 1/2 c craisins or golden raisins
• Turmeric rice
• Olive oil
• Feta cheese crumbled
• Greek olives
• Paprika 2 tsp
• Pepper flakes optional
• Garlic powder 2 tsp
• Salt and pepper
• 2 tsp all spice
• Warm pita bread
• Tziziki sauce optional ( I make sour cream chopped garlic, minced cucumber, lemon salt and pepper)

Prep veggies. Chop onion and cucumber. Wash cherry tomatoes and quarter. clean parsley rough chop as well as mint.

Easy rice. 1 cup jasmine in the rice cooker with two cups water and dash of salt. Once cooked add olive oil and two tsp ground turmeric and tablespoon butter. Easy. Rice is done.

Brown your lamb with 1/2 c onion, garlic and dried seasonings and bay leaf. Drain well in fine strainer on paper towel. Lamb has a-lot of fat. Bring back to pan and add your craisins, fresh chopped mint and parsley. Keep warm for bowls. (Salt and pepper to taste) always taste your cooking as you go.

Assembly time! I add a big dollop of hummus center on a bed or rice and then assemble your ingredients. Warm your pitas (simple toaster) and drizzle with oil paprika and fresh chopped herbs. Delish!