Ground Lamb with Squash and Mushrooms (Serves 2-3)
I cannot remember my mother ever cooking lamb and don’t remember ordering it in a restaurant. I saw lamb for sale in the meat department of my grocery store week after week and finally decided to bring a pack of ground lamb home with me to try it. My original idea was a lamb loaf, but I was hungry and did not want to wait when I was ready to cook, so decided to simply brown the meat in a skillet to cut cooking time from 60 to 10 minutes. The result was tasty and I look forward to eating more lamb in the future.
Prep Time: 5 minutes
Cook Time: 15-20 minutes
1 pound of ground lamb
1 large yellow squash
8 ounces of sliced mushrooms
1 medium sweet-yellow onion
Crushed red pepper flakes
Chop onion and squash into bite-sized pieces.
Melt 2 tablespoons of coconut oil over medium heat in a wok. Add onions and stir-fry until they begin to soften. Add squash and mushrooms. Add salt, black pepper, and garlic powder to taste. Don’t fear your spices. A good dusting of spice brings out great flavor. Stir mixture well, cover and let cook on low while you brown the meat. Add ground lamb to a large skillet over medium heat. Use a spatula to break the lamb into small chunks and stir frequently as it browns. Add salt, black pepper, garlic powder, and crushed red pepper flakes to taste and continue stirring until the meat is completely browned. Browned lamb produces a fair amount of grease. Pour off as much grease as you can and then stir the meat in with the vegetables in the wok. Let the mixture simmer covered for a few minutes and then serve.
Printer friendly version: Ground Lamb with Squash and Mushrooms