Harissa Lamb Mediterranean Bowl
Succulent lamb seasoned with bold harissa and Mediterranean spices, served over fresh veggies with a creamy garlic yogurt drizzle.
Ingredients
For the Lamb:
8 oz ground lamb
1 egg
¼ cup feta cheese, crumbled
1 tsp coarse sea salt
1 tsp cracked black pepper
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp ground coriander
1 Tbsp harissa paste
For the Garlic Yogurt Sauce:
½ cup full-fat Greek yogurt
1 Tbsp lemon juice
1 garlic clove, finely grated
1 Tbsp olive oil
Salt and pepper, to taste
For Serving:
½ cup chopped cucumber
¼ cup diced cherry tomatoes
2 Tbsp sliced kalamata olives
Fresh parsley or mint, chopped
1 Tbsp olive oil (for drizzling)
Macronutrients
Protein: 50g
Fat: 70g
Carbs: 5g
Preparation
In a mixing bowl, combine ground lamb (8 oz), egg (1), crumbled feta cheese (¼ cup), sea salt (1 tsp), cracked black pepper (1 tsp), ground cumin (1 tsp), garlic powder (½ tsp), onion powder (½ tsp), smoked paprika (½ tsp), ground coriander (½ tsp), and harissa paste (1 Tbsp). Mix gently until fully incorporated. Shape into small patties or meatballs about 1 to 1½ inches wide.
Heat a skillet over medium heat. Cook the lamb pieces, turning occasionally, for 8–10 minutes until browned on all sides and cooked through. Remove from the skillet and set aside.
In a small bowl, whisk together Greek yogurt (½ cup), lemon juice (1 Tbsp), grated garlic (1 clove), and olive oil (1 Tbsp). Season with salt and pepper. Add a small splash of water if needed to thin the sauce slightly.
To assemble, plate the cooked lamb alongside chopped cucumber (½ cup), diced cherry tomatoes (¼ cup), sliced kalamata olives (2 Tbsp), and fresh herbs. Drizzle with the garlic yogurt sauce and finish with a touch of olive oil (1 Tbsp). Serve warm or at room temperature.
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