Paleo in PDX

Living, moving & eating well in Portland, Oregon

Lamb and Tomatoes with Greek Pesto

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This lamb and tomatoes with Greek pesto recipe is a big deal for me, as I’ve never been much of a lamb fun. Clearly, I’m coming around!

I never ate lamb growing up and did not like it the few times I’ve tasted it as an adult, but haven’t given up. I realized earlier this year that lamb sausage is doable for me since it’s well spiced, but that’s been about the extent of my lamb intake.

Anyway, last weekend, Jesse and I went out to dinner and I decided to take the plunge and order a bunless lamb burger. It came with a minty olive oil spread on top and oh my gosh, it tasted out of this world with the lamb. I raved and raved about it! Now, I understand why lamb is often paired with mint. My goodness, the flavor is magical! Who knew that all I needed to do was taste lamb with mint to truly appreciate it?

Since that weekend, I took it upon myself to buy some grass-fed ground lamb (it is so easy to find grass-fed lamb too) with the purpose of pairing it with something minty. This recipe is what I came up with and truthfully, I have to pat myself on the back because it is so darn good! I couldn’t stop saying, “mmm…” with each and every bite.

Cheers and enjoy!

Lamb and Tomatoes with Greek Pesto

For the Greek pesto:

  • 3/4 cup loosely packed Italian parsley leaves
  • 3/4 cup loosely packed mint leaves
  • 1/4 cup extra virgin olive oil
  • 1/2 large lemon, juiced
  • 2 cloves garlic
  • Himalayan sea salt and black pepper to taste

Add all the ingredients to the food processor and blend for 20-30 seconds. Scrape down sides and adjust seasoning, if necessary. Blend again until everything is mixed well. Pour into a small bowl and set aside.
Yields: ~2/3 cup

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For the lamb:

  • 1 Tbsp grass-fed butter, ghee or coconut oil
  • 1 small yellow onion, sliced into thin half moons
  • 1 lb grass-fed ground lamb
  • 1.5 tsp dried oregano
  • Himalayan sea salt and pepper to taste
  • 1 large heirloom tomato, chopped
  • Greek pesto (recipe above)

Directions:

  1. Melt butter in a large pan over medium heat. Add the onion and saute 2-3 minutes, until softened.
  2. Next, add the ground lamb and break up with a spatula. Mix in the salt, pepper and oregano.
  3. Continue to cook over medium-low heat, stirring occasionally, until lamb is browned and cooked through (about 5-7 minutes).
  4. Once lamb is done, remove pan from heat and stir in the tomatoes. Then, stir in the Greek pesto. I mixed in all of the pesto, but you can use less, if desired. Serve warm with vegetable of choice. I recommend zucchini noodles, cauliflower rice or a romaine & cucumber salad.

Yields: 3-4 servings

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Comments

  1. DELICIOUS!!! I’m proud of you too 🙂 What an AMAZING recipe! Will be making this for sure 🙂 All I can think is yummy yummy yummmmy! And yes lamb and mint are a classic pairing, in Australia grilled lamb chops and mint sauce are very popular 🙂

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  4. I’m can relate to your prior lamb experience–I made lamb burgers and thought they were pretty strong tasting, but then tried them again with fresh mint and a Greek seasoning blend and they were much better. I think you nailed the seasoning in this one. The pesto looks like the perfect addition and I love meals that come together in a skillet! I’d love to give this a try over the weekend!

    Reply

    • Thanks, Paula — I appreciate that! It’s especially encouraging since I literally have no experience cooking with lamb! It really is amazing how much different (and better!) it tastes with the right seasoning. I hope you enjoy it as much as I did! I love one dish meals too!

      Reply

  5. I made this for dinner tonight and we loved it!! The pesto is so tasty and really makes the dish. I could tell I was eating lamb, but the mint and lemon really balanced it out. I made extra pesto to put on chicken tomorrow. Great lamb recipe (especially for your first one)! Have a wonderful time at your wedding reception!

    Reply

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