Greek · Dinner
Slow Roasted Lamb Bowl (Low-Chol)
Slow-roasted lamb leg, trimmed of visible fat and shredded, served over cumin-and-oregano-seasoned bulgur with cucumber, tomato, red onion and a light herbed yogurt sauce. Garlic, lemon and parsley add brightness to this fork-tender Greek-style braise.
$7
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
391Calories
36.9gProtein
14.1gFat
33.8gCarbs
6.5gSugar
6.8gFiber
330mgSodium
77mgChol
4.9gSat Fat
804mgPotassium
142mgCalcium
4.5mgIron
2.3mcgVitamin B12
21mgVitamin C
protein-rich
high-fiber
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Trim visible fat from lamb leg, then rub with minced garlic, dried oregano, ground cumin, salt and pepper.
2
Sear
Heat olive oil in an oven-proof pot over medium-high heat; sear lamb on all sides for 5 minutes until deeply browned.
3
Braise
Add 1/4 cup water, cover tightly, transfer to 300°F oven and braise 2 to 2.5 hours until lamb shreds easily with fork.
4
Rest
Let lamb rest in its juices for 10 minutes.
5
Plate
Spoon bulgur into a bowl, top with shredded lamb, cucumber, tomato, red onion and yogurt-dill sauce mixed with lemon juice. Scatter parsley and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g, trimmed of visible fat lamb leg
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp ground cumin
- 1 cup180g cooked bulgur
- 11 cucumber
- 1/2 cup80g tomato
- 44 thin slices red onion
- 1/2 cup120g plain nonfat Greek yogurt
- 2 tsp2 tsp fresh dill
- 2 tsp2 tsp olive oil
- 1/2 cup30g fresh parsley
- salt, to taste
- black pepper, to taste
- 22 lemon wedge
