Imagine a vibrant, Sicilian-style grain bowl where tender ground American lamb meets roasted fennel, zesty orange, and briny olives—these Hearty, Healthy Fennel, Orange & Olive Ground Lamb Quinoa Bowls are a deliciously bold way to eat more nutritious, whole foods this year!
This recipe brought to you by the American Lamb Board.
The Beauty of American Lamb
American Lamb is special because it’s raised on small, sustainable family farms across the U.S. that prioritize ethical, regenerative farming practices, which not only support the environment but also ensure the highest quality meat. Known for its tender, mild flavor, American lamb is rich in protein, iron, zinc, B vitamins, and healthy fats like omega-3s, making it a nutritious choice for any meal. By choosing American lamb, you’re supporting local farmers and contributing to rural economies while enjoying a fresh, versatile product that’s perfect for a wide range of dishes. Whether roasted, stewed, or incorporated into grain bowls, American lamb offers exceptional taste and texture, making it a standout choice for health-conscious eaters and home cooks alike.
How to Make Fennel, Orange & Olive Ground Lamb Quinoa Bowls
To make these Hearty, Healthy Fennel, Orange & Olive Ground Lamb Quinoa Bowls, start by cooking the quinoa according to package instructions. While that’s cooking, preheat your oven to 400°F and roast the fennel, seasoned with olive oil, salt, pepper, and chili flakes, until tender and slightly caramelized. In a skillet, cook ground American lamb with garlic, onion powder, salt, pepper, and more chili flakes until browned and cooked through. While everything cooks, prepare the bright and tangy orange & olive dressing by supreming the oranges and mixing the segments with Castelvetrano olives, orange juice, olive oil, vinegar, fennel fronds, and seasonings. To assemble, layer arugula, quinoa, and lamb in shallow bowls, top with the roasted fennel, and drizzle with the dressing. Toss everything together, or serve as is for a vibrant, nutritious meal that’s as delicious warm as it is the next day!
More American lamb recipes from Rustic Joyful Food
This isn’t the only way to enjoy delicious American lamb. Check these recipes out:
- Aleppo Grilled American Lamb Chops Over Polenta
- Braised American Lamb & Cavatelli with Castelvetrano Olives and Whipped Herby Chèvre
- Herbed American Lamb Meatballs
- Rosemary & Lemon Crown Roast of American Lamb with Spicy Mashed Sweet Potatoes and Tender Greens with Lemon Vinaigrette
- Spicy American Lamb and Hummus
- Wood Grilled American Lamb & Asparagus
- Spicy Buffalo-Style Rack of American Lamb with Crunchy Celery & Blue Cheese Salad
Hearty, Healthy Fennel, Orange & Olive Ground Lamb Quinoa Bowls
Equipment
- Large Pot or Saucepan
- baking sheet
- Chef’s Knife
- Cutting Board
- Sharp Paring Knife or Serrated Knife
- Small Mixing Bowl
- Large Skillet or Frying Pan
- Wooden spoon or spatula
- Citrus Juicer (Optional)
- Measuring Cups & Spoons
- Tongs or Slotted Spoon
- parchment paper
- Serving Bowls (Shallow)
- Small Knife or Herb Scissors
- Measuring Spoon for Chili Flakes
Ingredients
For the Roasted Fennel
- 2 fennel bulbs trimmed and sliced (tops reserved)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chili flakes to taste
For the Lamb
- 1 pound ground American lamb
- 1 teaspoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Chili flakes to taste
- 1 clove garlic minced
For the Quinoa and Greens
- 1 cup dry quinoa cooked according to package instructions (yields 2 1/2 – 3 cups cooked)
- 3 cups fresh baby arugula
For the Orange & Olive Dressing
- 3 navel or Cara Cara oranges supremed*
- Juice from the segmented oranges
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- 1 cup Castelvetrano olives pitted and halved
- Salt and pepper to taste
- Chili flakes to taste
- 1/4 cup chopped fennel fronds
Instructions
- Cook the quinoa: Prepare the quinoa according to the package instructions.
- Preheat the oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the fennel: Slice the trimmed fennel bulbs into 1/4-inch thick slices. Season with salt, pepper, chili flakes, and olive oil. Arrange on the baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized.
- Cook the lamb: While the fennel roasts, heat a skillet over medium-high heat. Add the olive oil and cook the ground lamb with the onion powder, salt, pepper, and chili flakes until browned and cooked through**. Set aside.
- Make the orange & olive dressing: Supreme the oranges (see note below) and add the segments to a bowl. Add the cracked, pitted olives, orange juice, olive oil, vinegar, fennel fronds, and seasonings. Mix to combine.
- Assemble the bowls: In a large, shallow bowl, layer the arugula, followed by the hot quinoa and cooked lamb.
- Finish the dish: Top with the roasted fennel and drizzle with the orange & olive vinaigrette.
- Serve: Toss everything together, or serve as is while warm. This dish is also fabulous the next day, either served cold or reheated.