These ground lamb bowls are such a simple and fun addition to any weeknight menu. Many people are intimidated by cooking with lamb, but it’s truly just as easy as any other protein. Lamb creates such a depth to meals that many other proteins simply can not. Not to mention it’s protein-packed and nutrient rich, lamb is a nourishing choice. With a variety of essential vitamins and minerals as well as alpha linolenic acid and omega 3 fatty acid – lamb supplies the body with nutrients to support optimal health. I’m thrilled to be working with the American Lamb Board to showcase some amazing recipes using local, fresh lamb.
Why Choose American Lamb?
One of the number one reasons I choose American lamb is for the absolute freshness! American lamb is over 10,000 miles fresher than commonly seen New Zealand or Australian imported lamb. It’s also wonderful to support our local ranchers. American lamb is all hormone free so you are sure to get the healthiest product. Check out American Lamb Board to find your closest butcher or grocer that carries American lamb.
Easy Weeknight Meal
For these lamb bowls, I’m bringing together some of the simple flavors of Lebanese cuisine and melding them to create a versatile meal. I’m always looking for meals to prep ahead of time and this definitely fits the bill. Not to mention, this would be a perfect meal to serve at a party, prep everything and folks create their own perfect bowl.
Cinnamon and all-spice are common in Lebanese cooking, especially in savory meat dishes. It really helps to elevate the flavor and creates a very subtle sweetness to the dish. Simple sauteed ground lamb, spices and onions make the base for this dish. If you are intimidated by using lamb, this is just as easy as using ground beef and a great place to start.
The beauty of this dish is the ability to create whatever flavor profile you’d like. I used rice as my traditional grain, but you could easily use couscous, quinoa or even cauliflower rice. From there, the world is your oyster! A variety of veggies to top your bowl create a colorful and protein packed meal. I’ve topped my bowls with: tomatoes, cucumbers, feta, olives, cannellini beans and fresh mint. The best part and the piece that truly ties the dish together is the fresh yogurt sauce. A combination of plain yogurt, garlic and dried mint help balance the dish, creating a lighter more refreshing summer meal.
Next time you’re looking for a twist to your weekly meal planning, try using some American ground lamb. You will be surprised on what a delight it is!
As always, I love seeing your creations. This is such a perfect dish to put your own twist on. Leave a comment or tag me on Instagram or Facebook with your own creation! And don’t forget to Pin for later!
Easy, delicious and healthy lamb bowls. Perfect for a weeknight dinner or even a fun dinner party.
- 1.5 cups of long grain rice (I prefer Jasmine rice)
- 3 Tbsp butter
- 1/4 cup vermicelli noodles
- 3 cups of water
- 1 tsp kosher salt
- 1 tsp all spice
- 1 Tbsp olive oil
- 1 large onion, diced
- 1 pound American Ground Lamb
- 1/2 cup water
- 1 tsp cinnamon
- 1 tsp all spice
- 1/2 tsp black pepper
- salt to taste
Yogurt Mint Sauce:
- 1 cup of plain yogurt
- 1 small clove of garlic
- 2 tsp dried, crushed mint
- 1/2 tsp kosher salt
Assorted veggies and toppings:
- fresh mint
- fresh parsley
- I really like using a non-stick pot to make rice. This one is fabulous!
- You want to rinse your rice until the water is clear, this releases the starch and creates a fluffy rice. Place your rice in a bowl, fill with water, move around then rinse. Continue until water runs clear.
- Melt your butter on medium heat then add your vermicelli noodles. Begin to stir and continue stirring until the noodles become a nice golden color. Keep a watchful eye to not let them burn.
- Once golden brown, add your water and bring water to a boil.
- Next add your rinsed rice, cover, lower heat to a low and cook for 20 minutes or until all water is absorbed.
- Finally, season with salt and all-spice.
- In a large skillet, add your olive oil and then your diced onion. Saute until onion begins to become translucent. Add a sprinkle of kosher salt to help release the moisture.
- After about 5 minutes, add in your ground lamb. Begin to brown and break up pieces and cook until all browned and broken. About 10 minutes.
- Next, you’ll want to drain any fat from the pan. I usually place a lid on the pan and drain into a bowl. Be sure NOT to dispose of the fat in your drain.
- Once lamb is drained add in 1/2 cup of water and cook until water is absorbed on medium heat.
- Next, add in your cinnamon, all-spice, pepper and salt to taste.
Yogurt Mint Sauce:
- Crush your clove of garlic using a mortar and pestle.
- Add your yogurt and crushed mint.
- Mix and enjoy!
- Layer your bowls beginning with rice, then lamb and finally toppings of your choice and a drizzle of yogurt sauce.
- Check out American Lamb Board to find out where you can source your American Lamb