I like to squeeze grilled lemons on almost all of my grilled meats. The hit of acidity seems to be just what any juicy cut of meat begs for! When I was making these Mediterranean bowls I wanted to added some interesting layers of flavor to the juicy already flavorful ground lamb. Dried oregano, chili and lemon zest seemed fitting. Yes lemon zest! I chose the zest of the lemon so that I would get a punchier hit of citrus that could stand up to the meat and spices. I then used the juice of the lemons to make a fantastic Greek inspired vinaigrette. This meal is packed with nutrients without even trying. Even the pickiest eaters (our kiddos notoriously) will love to layer up that tasty ground lamb with veggies and grains. My Noah loves to spoon just the meat into the warm grilled pitas. The post has been created in Partnership with the AMERICAN LAMB BOARD.
Mediterranean Lamb Bowls
Serves 4
1 lb. ground lamb
1 Tbsp. olive oil
2 tsp dried oregano
1 tsp kosher salt
½ tsp cracked black pepper
½ cup diced red bell pepper
1 heaping tsp lemon zest
pinch of hot chili flakes
½ cup fresh parsley to finish
Garnish ideas
4 cups cooked quinoa
½ cup thinly sliced red onion
1 cup thinly sliced bell pepper
1 cup black or kalamata olives
4 cups baby greens
2 cups chickpeas
1 cup sliced cucumber
Lemon wedges
1 cup cherry tomatoes
½ cup fresh chopped dill
Pita to serve alongside
Greek Lemon Vinaigrette
¼ cup white vinegar
2 Tbsp. honey
¼ cup lemon juice
1 tsp lemon zest
1 clove garlic crushed
2 tsp dried oregano
½ cup olive oil
Salt and Pepper to taste
In a large heavy bottomed skillet, brown meat in olive oil along with seasonings and set aside. I like to let everything carmelize, this takes about 12-15 minutes. 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, layer the garish ideas in the bottom of your bowl, don’t be afraid to get creative! To finish, top with the ground lamb and drizzle vinaigrette all over the salads. I always double the vinaigrette recipe in order to pour it over salads for the week or to enjoy with the leftovers.