We interrupt regular scheduled program to deliver a win for the week! I’m a regular-smegular (real word haha 😄) working Mom attempting to feed my teen well each day. We’re in basketball season whoohoo! So that means I need to up the protein so he can play his best.
New Protein?
➡️ Enter ground lamb…. ok so this is only my second time working with ground lamb EVER! Trust me when I say I had to do some research from the Pros on how to season and cook it well.
Ground lamb is a solid choice because….
- High-quality protein: ~22–25g protein per 3–4 oz serving
- Rich in iron & zinc: great for energy, immunity, and hormone health
- Vitamin B12: supports nerves and red blood cell production
- Healthy fats: especially if grass-fed, which aligns nicely with a more traditional, heritage-based way of eating
The Menu!
So I must’ve been feeling extra adventurous when I created this month’s meal plan because when I saw this on the schedule I surprised myself a bit! I was up for the challenge and Tziki sauce on a monday night sounded delish!
I used this brand for the ground lamb, it was on the pricey side but still much more cost efficient than going out.
I seasoned it with Mediteranean inspired spices:
- Minced garlic
- Cumin
- Coriander
- Herbs De Provence
- Fresh parsley
- Lemon juice
Results? Dinner in less than 30 min!
Our family loves meals where we each get to put our own flaire on the dish. These make your own lamb pitas delivered! We each built our lamb pita just a bit differently which made it fun to see how each person built theirs.
Notes:
In the future I would add some diced cucumbers AND maybe some bannana peppers to amp up flavor just a bit more.
My husband added kamalata olives instead of regular olives and he thought that was delish!
I did not add the cheese on mine (gave up cheese for lent) and it was still quite tasty!
Here’s The Recipe!
Herbed Cumin Lamb Skillet with Lemon & Parsley
Serves: 2–3
Time: ~20 minutes
Vibe: savory, grounding, fresh
Ingredients
- 1 lb ground lamb
- 1½ tbsp olive oil (divided)
- 2 tsp garlic, minced
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Herbs de Provence
- 1 tsp 1 lemon jucie
- ¼ cup fresh parsley, finely chopped
Instructions
- Warm the skillet
Heat a large skillet over medium heat. Add 1 tbsp olive oil and let it warm until just shimmering. - Bloom the aromatics
Add minced garlic, cumin, coriander, and Herbs de Provence. Stir for 30–45 seconds until fragrant—don’t let the garlic brown. - Cook the lamb
Add ground lamb to the skillet. Break it up gently with a spoon and let it cook undisturbed for 2–3 minutes to develop flavor. Stir, season with salt and pepper, and continue cooking until browned and cooked through (about 6–8 minutes). Be sure to let it get to 160 degrees. - Brighten & finish
Lower heat. Add lemon juice, stirring to coat the lamb evenly. Drizzle in remaining olive oil for silkiness. - Herb it up
Turn off heat and fold in fresh parsley. Taste and adjust spices as needed.
How to Serve
- We paired it with (as seen in video):
- Whole grain pitas
- Cherry tomatoes
- Store bought tzatziki sauce
- Black olives
- Fresh parsley
- Hummus
- Feta cheese
- Shredded Romaine Lettuce
Delicious! These homemade pitas felt light and savory. My Son gave it 5 ⭐️ which is tough to get from him!
Happy Eating!
J
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