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:
Add oil to a large skillet over medium high heat. Add lamb and cook until browned and cooked through.
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:
Add to a medium size bowl and stir to combine.
Place in the refrigerator until ready to assemble and serve.
Prepare the Veggies:
Cut the cherry tomatoes in half and place them in a bowl.
Chop the cucumber, plus the cucumber half that was leftover after making the tzatziki sauce, and then place them in another bowl.
Put it all together:
Layer in a shallow bowl, on a plate, or in a pie plate. Add the ground lamb first, and then top with tzatziki sauce, cucumbers, tomatoes, and greek olives.
Serve and Enjoy!
Serve with pita bread or pita chips.
You can easily substitute the ground lamb for ground beef or ground turkey in this recipe.
Nutrition Information for one serving (based on 4 servings)
- Calories: 530
- Fat: 32 g
- Saturated Fat: 12.5 g
- Total Carbohydrate: 27 g
- Cholesterol: 88 mg
- Fiber: 4 g
- Sugars: 6 g
- Protein: 34 g
- Sodium: 575 mg
- Chipotle Salmon Sandwiches
- Cauliflower Korma with Caramelized Onions
- Chorizo Stuffed Poblano Peppers
- Beer Bratwurst Sausage Pizza
- Fiesta Spiced Popcorn
- Garlic Rosemary Parmesan Popcorn
- Chinese 5 Spice Pork Chops
- Slow Cooker Homemade Chicken Broth
- Cranberry Apple Sausage Dressing
- Brussels Sprouts Salad with Creamy Dijon Dressing