Greek(ish) Lamb Bowls


Periodically, my local grocery store will have ground lamb on mega sale, and I usually pick up two one-pound packages and throw them in the chest freezer, because they’re perfect for occasions like this.

It’s easy to make this paleo or vegan with a couple of substitutions, whether it’s paleo mayonnaise or soy yogurt, and you can skip the lamb and use tofu crumbles easily enough, too.

Greek(ish) Lamb Bowls

(makes 4 servings)

.5 c Greek yogurt
Juice of .5 lemon, or a couple of T of bottled lemon juice
.5 c English cucumber, grated
5 cloves, garlics
2 fresh mint leaves
.5 t fresh dill
Kosher salt and freshly ground pepper, to taste

Combine in a blender or food processor until smooth, and set aside.


Lamb Bowls:
1 lb ground lamb
2 tablespoons olive oil, divided
4 garlic cloves, minced
1 t dried thyme
.5 t dried oregano
Kosher salt and freshly ground pepper, to taste

Heat a skillet, then add 1 T olive oil. Brown the lamb in the oil, and gradually add the spices and garlic. Cook through, and set aside in a bowl. Wipe the skillet (once cool enough!), and move on to your cauliflower rice.

4 c cauliflower rice

This is easy enough. Use your remaining olive oil to saute your cauliflower rice until crisp-tender (a weird description, but an apt one for cauliflower). Let cool.


Then your salad:
2 c cherry tomatoes, sliced
.5 cup red onion, diced
.5 English cucumber, diced

Toss with a little lemon juice and olive oil, and sprinkle in some of your leftover dill, if that’s your thing.

To assemble your bowls, layer it in this order – you’ll mix it all up when you’re eating it.

  1. Cauliflower rice
  2. Vegetables
  3. Lamb
  4. Tzatziki

And that’s it.

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