Lamb Lettuce Boats with Avo-Ziki Sauce [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo
LAMB LETTUCE BOATS
with AVO-ZIKI SAUCE

1lb lamb stew meat
Sea salt and black pepper to taste
1/2 tsp dried or fresh oregano
1 Tblsp coconut oil, melted
4-6 large romaine lettuce leaves, cleaned [I used my romaine from my garden!]
1 cup cherry tomatoes, halved
1/2 cucumber, finely diced
1 lemon, cut in half

• In a small mixing bowl, season the lamb with the sea salt, black pepper, and oregano. 
• In a skillet over med-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown on the other side for another 2 minutes or so.
• Once the meat is cooked, chop it into 1/2 inch pieces.
• Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. 
• Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.

AVO-ZIKI SAUCE

1 ripe avocado
1/4 cup grated cucumber
1 small garlic clove, grated
Juice of 1 lemon
2 Tblsp EVOO
Sea salt and black pepper to taste
1 tsp fresh dill, finely chopped

• Combine all ingredients in a small food processor or with a hand blender.

This recipe is directly from Practical Paleo by Diane Sanfilippo

FBF: Herb Lamb Kabobs

FLASH-BACK FRIDAY

HERB LAMB KABOBS

click on image to see full post from 4/24/12

Greek Lamb and Feta Lasagna

GREEK LAMB AND FETA LASAGNA

(low calorie! about 321 per serving)

2 tsp olive oil
1-1/2 cups onion, chopped
1-1/2 Tblsp garlic, minced
1 Tblsp fresh rosemary, chopped
9 ounces lean ground lamb
9 ounces ground pork [or lean ground beef]
1-1/4 cups unsalted chicken stock
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
1 (28oz) can crushed tomatoes, undrained
1 (14oz) can crushed tomatoes, undrained
1-1/4 cup part-skim ricotta cheese
1/2 tsp grated lemon rind
9 no-boil lasagna noodles
Cooking spray
3 ounces feta cheese, crumbled (about 3/4 cup)
3 Tblsp fresh rosemary, chopped

• Preheat oven to 375 degrees F.
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through pork); cook 14 minutes or until lamb and beef are browned, stirring to crumble. 
• Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
• Combine ricotta and rind in small bowl. Spread 1 tablespoon ricotta mixture over one side of each lasagna noodle.
• Spread 2 cups tomato mixture in bottom of an 11x7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. 
• Cover with foil; bake for 40 minutes. 
• Remove foil; let stand 10 minutes. 
• Sprinkle with rosemary.

recipe directly from CookingLight magazine, Marsh 2013 edition