Recipe provided by | RUSTIC JOYFUL FOOD
Servings: 4
INGREDIENTS
Mediterranean Lamb Bowls
1 pound American ground lamb
1 tablespoon olive oil
2 tablespoons dried oregano
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/2 teaspoon cracked black pepper
1/2 cup diced red bell pepper
1 heaping tsp lemon zest
pinch of hot chili flakes
1/2 cup fresh parsley to finish
GARNISH IDEAS
4 cups cooked quinoa
1/2 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
1/2 cup fresh chopped dill
Pita to serve alongside
GREEK LEMON VINAIGRETTE
1/4 cup white vinegar
2 Tablespoon honey
1/4 cup lemon juice
1 tsp lemon zest
1 clove garlic crushed
2 tsp dried oregano
1/2 cup olive oil
Salt and Pepper to taste
DIRECTIONS
In a large heavy-bottomed skillet, brown meat in olive oil along with seasonings and set aside.
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, simply layer the garish ideas in the bottom of your bowl and top with the ground lamb and drizzle vinaigrette over the top of the salads. I always double the vinaigrette recipe in order to pour it over salads for the week and to enjoy with the leftovers.
