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
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:
- Melt butter in a large pan over medium heat. Add the onion and saute 2-3 minutes, until softened.
- Next, add the ground lamb and break up with a spatula. Mix in the salt, pepper and oregano.
- Continue to cook over medium-low heat, stirring occasionally, until lamb is browned and cooked through (about 5-7 minutes).
- 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
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 🙂
I can’t wait to hear your take! You are the lamb connoisseur after all 😉
So proud of you! I have a delicious lamb recipe coming in the next few weeks you will love too. I think it would be great with this pesto you’ve created!
Thanks, Ashley! It’s a big deal for me…kinda like bacon and olives for you! Can’t wait to see your recipe 🙂
Lamb is my favorite! And this looks amazing. I don’t cook much with mint so that’s a nice twist!
Thanks, Mary Catherine! I honestly never cook with mint either, so it was a nice change of pace for me.
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!
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!
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!
That’s great, Paula! The pesto is really what makes the recipe spectacular and mellows out the flavor of the lamb. I bet it will taste wonderful with chicken too!