Tuesday, July 30, 2013

Greek Lamb Saute

This recipe started as the base for a filling for Dolmas (stuffed grape leaves).  Since I don't like grape leaves, I simplified the recipe and used the seasoned cooked lamb to serve over Cauli-Rice.  The dish was quick and easy to make and turned out quite flavorful.  I will definitely make this again.



Greek Lamb Saute
Makes 4 servings

1 tablespoon coconut oil
1 small onion, finely diced
2 cloves garlic, finely minced
1 pound ground lamb
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Greek
Sea salt and freshly ground black pepper, to taste
2 tablespoons raisins
1/4 cup sliced green olives
Juice of 1/2 lemon

In a large skillet over medium heat, melt the coconut oil and saute the onion and garlic until translucent.  Add the ground lamb, seasonings, raisins and olives and cook until the lamb is cooked through and the vegetables are tender.  Place in serving bowl and mix in fresh lemon juice.

Recipe adapted from Practical Paleo

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