Why We Like It

Some wonderful friends and Eat REAL America members, who also raise grass-fed beef and lamb for our community, shared this recipe with us. Simple and flavorful, it works perfectly as a light dinner, lunch or snack! Plus, using local, in-season ingredients takes the flavor and nutrition to another level. And, if you are skeptical about lamb, this is the perfect chance to try it — incredibly delicious!

Brown the Meat:

1 Tbsp olive oil
1 lb ground lamb

Add oil to a large skillet over medium high heat. Add lamb and cook until browned and cooked through.

Add Spices:

1 tsp ground coriander
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

Add to a small bowl and stir to combine.

As soon as the lamb is cooked through, add spices to the skillet, stir until well combined and cook for one minute.

Remove the cooked lamb from the heat and let cool for 10 minutes.

Make the Tzatziki Sauce:

1 1/2 cups plain nonfat Greek yogurt
1/2 cucumber (finely diced)
1/4 cup fresh mint (chopped)
2 garlic cloves (finely diced, or 1/2 tsp garlic powder)
1/8 tsp salt (or more to taste)
1/8 tsp pepper (or more to taste)

Add to a medium size bowl and stir to combine.

Place in the refrigerator until ready to assemble and serve.

Put it all together:

1 1/2 cups cherry tomatoes (cut in half)
1 1/2 cups cucumber (chopped)
1/4 cup kalamata greek olives

Layer everything in a shallow bowl, on a plate, or in a pie plate. Add the ground lamb first, and then top with tzatziki sauce, tomatoes, cucumbers, and Greek olives.