Greek Inspired Grass-fed Lamb Bowls

Opposite of my husband and farm crew - when it is blistering cold, most of us spend a little more time indoors. I find joy in the winter by taking-in the magnificent views of the snow right outside my kitchen window, while spending more time preparing meals for my family. My 4 kids and husband look for a good meal at home to close-out most days.  I created this dish on a school night, while kids were out enjoying the fresh snow.  I wanted to make a meal that was customizable to each of us, but offered only healthy, balanced options and a good amount of protein and nutrients. Grass-fed lamb is a new product from the farm.  All of us really loved the flavor, it added a hearty aspect to the bowl of fresh veggies.  Feel free to season to taste - as almost all of the time, that is how I am cooking in the kitchen. Y

Ingredients

For the Rice (Serves 6 generously):

• 3 cups white rice
• 6 cups bone broth and/or water (I use our beef/pork or chicken bone broth to give the rice extra flavor and added collagen, minerals and protein)

For the Ground Lamb:
• 2 lbs grass-fed ground lamb
• Salt, to taste
• Pepper, to taste
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried oregano
• 2 tsp ground cumin
• 2 tsp paprika
• 2 tbsp parsley

For the Fresh Veggies:

• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 red onion, chopped
• 3 small cucumbers, chopped (seasoned with salt, pepper, and lemon juice)
• 1 large tomato, chopped (seasoned with salt, pepper, and lemon juice)

Garnish:

• Fresh goat cheese, crumbled
• Tzatziki sauce (recipe below)

Homemade Tzatziki Sauce:

• 1 cup cucumber, grated and patted dry, it takes about 2-3 small cucumbers.
• 1½ cups plain Greek yogurt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice, or squeeze a whole lemon
• 1 tsp dried dill or 1 tbsp fresh dill, chopped

Instructions

1. Prepare the Rice:
   • Add rice and bone broth (or water) to a large pot.
   • Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
   • Remove from heat and fluff with a fork before serving.
2. Cook the Ground Lamb:
   • Heat a skillet over medium-high heat. Add the ground lamb.
   • Season with salt, pepper, garlic powder, onion powder, oregano, cumin, paprika, and parsley.
   • Cook, stirring occasionally, until the lamb is browned and cooked through(about 10–15 minutes).
3. Prepare the Fresh Veggies:
   • Chop the red and orange peppers, red onion, tomato and cucumbers.
   • Toss the cucumber and tomato with a pinch of salt, pepper, and a squeeze of lemon juice for added flavor.
4. Make the Tzatziki Sauce:
   • In a bowl, combine grated cucumber (patted dry), Greek yogurt, garlic powder, onion powder, smoked paprika, lemon juice, and dill. Stir until well mixed. Cover and refrigerate until ready to use.
5. Assemble the Bowls:
   • Start with a generous base of rice in each bowl.
   • Add a portion of the cooked ground lamb.
   • Top with fresh veggies, goat cheese, and a dollop of tzatziki sauce.
6. Serve:
   • Garnish with extra parsley, a squeeze of lemon, or more goat cheese if desired.