Saturday, February 11, 2012

Mediterranean Ground Lamb

Tonight's recipe is very versatile. You could put it on top of a grain-free tortilla, like these coconut flour ones from Tropical Traditions. It would taste great served up as a big salad, tossed with some lettuce and cucumber. You could even mix it up with some eggs, as everything from a frittata to an omelette.

I enjoyed mine in a salad, and combined it with feta for the caveman (I also served his on a non-Paleo compliant piece of naan, as I believe I'm mentioned earlier he's not much of a true caveman!). As such, he also rocked the feta, which I did a good job at avoiding, as I'm committed to sticking to a true dairy-free diet to see its effect on my skin. His portion was more photogenic, so that's why I posted it...

For me what made this dish delicious was the inclusion of toasted pine nuts and fresh chopped mint.

Mediterranean Ground Lamb

1 lb. ground lamb
1/2 onion, diced
2 minced garlic cloves
salt and pepper, to taste
1 tsp. cumin
1/2 tsp. coriander
1/4 cup toasted pine nuts
handful of fresh mint, chopped

Heat small amount of olive oil in a large skillet over medium heat. Cook lamb and onion until lamb is just barely no longer pink and onion softens. Add garlic and cook for one minute more. Add seasonings and stir, cooking for a minute or two more to incorporate them. To serve stir in pine nuts and mint.

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