Mediterranean Lamb with Cauliflower 'Tabbouleh'
Nutritional Information
Ground lamb seasoned with lemon and herbs served over finely chopped cauliflower mixed with parsley, mint, cucumber and tomato for a fresh, whole-food keto meal.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 lb fresh ground lamb
- 4 cups cauliflower rice (finely chopped raw cauliflower)
- 1 cup parsley, finely chopped
- 1 cup mint, finely chopped
- 1 medium cucumber, diced
- 1 medium tomato, seeded and diced
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 pinch sea salt
- 1 pinch black pepper
In a skillet over medium heat, brown ground lamb, breaking up with a spoon, until cooked through and slightly crisp on edges. Drain any excess liquid by tilting the pan; reserve natural fat in pan for flavor. Season with half the lemon juice, salt and pepper.
Meanwhile, in a bowl combine cauliflower rice, parsley, mint, cucumber, tomato, garlic and remaining lemon juice. Toss and season to taste.
Serve lamb on a bed of cauliflower tabbouleh. Garnish with extra mint or lemon wedges.
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