Greek Lamb with Roasted Red Pepper and Kale

Greek Lamb with Roasted Red Pepper and Kale
1 lb. lean ground lamb (grass fed)
1 red bell pepper, roasted (see below)*
1/2 red onion, sliced
2 c. shredded red cabbage
2 c. chopped collards or kale or fresh spinach (I used kale)
1 medium onion, chopped
2 organic carrots, grated fine
2 sundried tomatoes, chopped fine
3 cloves fresh garlic
1/4" chunk fresh horseradish
1/4" chunk fresh ginger (optional)
extra virgin olive oil

rosemary (fresh and dried)
oregano (fresh and dried)
parsley (garnish)
sea salt and pepper
crushed red pepper (optional)

Chop the onion, kale, and sundried tomato and set aside. I used the Saladmaster to grate the carrots and red cabbage (you can use any box grater or food processor) and I also set those aside.

In a large frypan, sautee the ground lamb with the extra virgin olive oil, chopped onions, and garlic-ginger-horseradish mix. I cooked the lamb on medium heat (5 on my stove which is "high" for our pots) for about 7 minutes until the meat was no longer pink. Remove the pan with the lamb from the hot eye immediately since the lean lamb will overcook.

Plate the Honey Potato flatbread and kale onto serving plates and top with carrot, onion, roasted red pepper, and red cabbage. Add the sauteed lamb mix to the top of the veggies and flatbread and serve hot. I omitted the Honey Potato Flatbread for myself to have a Paleo dinner since I do not digest potato or honey well.

Greek Lamb with Roasted Red Pepper and Kale
Dairy Option:
sprinkle some feta or chevre goat cheese on top of the lamb... Jon loves this chevre and lamb combination.... I just stare jealously :)

* To roast the red pepper:
Slice red pepper into strips and drizzle with extra virgin olive oil. Bake at 400 degrees for about 10 minutes or until the edges of the pepper are singed and the pepper has a fragrant aroma.

Greek Lamb with Roasted Red Pepper and KaleFlatbread version

This goes great with my Honey Potato Flatbread which I used as pita substitutes. You can buy Chebe or other bread mixes and make more "authentic" pita-style bread, but I generally avoid mixes and indulge in inventing my own flour combos. Not buying mixes is a little more time consuming (for me about 1 minute longer since I throw in the same old baking soda, powder, etc every time), but it is a heck of a lot cheaper and allows for more creativity.

Greek Lamb with Roasted Red Pepper and KalePaleo version

Cindalou's Kitchen Blues: Healthy Gluten Free and Dairy Free Recipes

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