FOOD OF THE WEEK – LAMB
Perfect for burgers, oven roasting or grilling — lamb is a versatile meat and can be prepared quickly for a meal on the fly, or simmered for hours in a rich and hearty stew.
Lamb offers more than great flavor and endless possibilities. Three-ounces of cooked lamb is an excellent source of protein, vitamin B12, niacin, zinc and selenium.
By: Whole Foods Market®
Warm spices cooked with the lamb and a bright, crisp tahini salad come together for a wonderfully flavorful dish. It tastes even better the next day.
- 3 cups low-sodium vegetable broth, divided
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3/4 pound ground lamb
- 1 3/4 teaspoon dried dill, divided
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 cup green lentils
- 1 cup brown rice
- 1 tablespoon sesame tahini
- 1 tablespoon lemon juice
- 1 small cucumber, peeled, seeded and sliced
- 1 plum tomato, seeded and chopped
Bring 1/2 cup broth to a simmer in a large pot or high-sided skillet over medium-high heat. Add onion and garlic and cook 5 minutes or until tender and translucent. Add lamb, 1 1/2 teaspoons dill, oregano and cinnamon and cook 6 to 8 minutes or until browned, stirring to break up lamb. Stir in lentils and remaining 2 1/2 cups broth. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally until lentils are tender, about 45 minutes.
Meanwhile, in a separate medium saucepan, bring rice and 2 cups water to a boil. Reduce heat to low, cover and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.
In a small bowl, combine tahini and lemon juice, then stir in cucumber and tomato. Spoon lamb and lentils over rice and top with cucumber mixture. Sprinkle with remaining dill and serve.
Per Serving: 430 calories (110 from fat), 12g total fat, 4g saturated fat, 55mg cholesterol, 170mg sodium, 50g carbohydrates, (10 g dietary fiber, .5g sugar), 30g protein.
Serves 4, high fiber, dairy free, wheat free
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
For healthy eating tips, hundreds of recipes, cooking techniques, meal plans and more, visitWhole Foods Market’s Healthy Eating resources.
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Dave & Maryann