Greek · Dinner
Lamb and Pasta Bowl (High-Protein)
Seared lamb leg pieces tossed with orzo, cannellini beans, cherry tomatoes and cucumber in a bright lemon-oregano dressing. Topped with crumbled feta, fresh dill and pine nuts, sharpened with garlic and red wine vinegar for bright, balanced Greek flavors.
$8
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
702Calories
54.3gProtein
30.8gFat
52.1gCarbs
4.9gSugar
8.6gFiber
952mgSodium
175mgChol
10.9gSat Fat
980mgPotassium
310mgCalcium
6.2mgIron
2.4mcgVitamin B12
13.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut lamb leg into bite-sized pieces. Mince garlic, halve cherry tomatoes, dice cucumber, and chop dill. Season lamb with salt and pepper.
2
Boil
Bring salted water to a boil over high heat, cook orzo 9–10 minutes until tender with slight bite, drain and set aside.
3
Sear
Heat olive oil in a skillet over medium-high heat. Sear lamb pieces 4–5 minutes, turning occasionally, until browned and just pink inside.
4
Build
Add garlic and dried oregano to the skillet, cook 30 seconds over medium heat until fragrant. Add orzo, beans, tomatoes and cucumber; toss 1–2 minutes until warm.
5
Plate
Off heat, stir in lemon juice and red wine vinegar. Top with feta, pine nuts and dill. Adjust salt and pepper to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb leg
- 2/3 cup130g dry orzo
- 2/3 cup130g cooked cannellini beans
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 2 tbsp30ml lemon juice
- 2 tbsp30ml olive oil
- 3 oz86g feta
- 1/2 cup50g cherry tomatoes
- 1/2 cup60g cucumber
- 2 tbsp20g pine nuts
- 2 tbsp8g fresh dill
- 1 tsp1 tsp red wine vinegar
- salt, to taste
- black pepper, to taste
