Gyro-Inspired Lamb Bowl
While lamb is often a centerpiece for spring occasions, here's a simple way to enjoy it year-round. Made with generously spiced, sustainably raised ground lamb, served over rice, this recipe is quick to prepare and full of rich flavor — ideal for those who may be new to lamb.
Ingredients
- 1 lb. ground lamb
- 1 large onion (1 ½ cups), chopped
- 3 cloves garlic, chopped
- 1 small zucchini (about 1 cup), grated
- 1 Tablespoon olive oil
- 1 ½ teaspoons kosher salt, divided
- Fresh cracked pepper, to taste
- 2 teaspoons dried oregano
- ½ teaspoon fennel seeds
- ¼ teaspoon red chili flakes, optional
- 1 English or 2 Persian cucumbers, sliced
- 8-10 mini sweet peppers, cut in rings
- ½ small (about ⅓ cup) red onion, thinly sliced
- 5-6 cups cooked brown rice
- 4 handfuls of Romaine lettuce
- Sunflower seeds, to taste
- Lemon wedges, for serving, if desired
SAUCE
- 1 cup plain whole milk Greek yogurt
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons fresh chives, chopped
- 1 Tablespoon fresh dill, chopped
- 1 small shallot, minced
- 1 small garlic clove, minced
- ½ teaspoon kosher salt
- Freshly ground black pepper
Instructions
First, make the sauce by stirring all of the ingredients together in a small bowl, then set aside. You can also make it ahead of time and refrigerate so the flavors have time to marry.
Preheat a large skillet over medium-high heat. Add the lamb and ½ teaspoon salt and brown the meat, breaking up into small pieces until completely cooked, about 10 minutes. Use a fine mesh strainer, drain and set aside.
To the same pan over medium-high heat add the oil and onions, sprinkle with ½ teaspoon of the salt, and sauté for 6-8 minutes until translucent and starting to turn golden. Add the garlic, zucchini, oregano, fennel seeds, chili flakes if using, ½ teaspoon salt, and pepper. Toss to combine.
Add the lamb back to the pan and sauté, stirring occasionally, for another 5 minutes.
Meanwhile, cook the rice according to the package directions. Divide the rice into 4 shallow bowls and add a handful of lettuce, cucumbers, sweet peppers, and red onion to each. Top with the lamb mixture and yogurt sauce, sprinkle with sunflower seeds, garnish with a lemon wedge if desired, and serve.
Notes
In lieu of the ground lamb you can also use Lakewinds' gyro meat, housemade on site using local, sustainably raised Lamb Shoppe lamb.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/gyro-bowl/