Zucchini & Ground Lamb Skillet with Fresh Mint
Nutritional Information
Hearty ground lamb cooked with zucchini and bright mint — a rustic one-skillet keto meal that relies on the lamb’s natural fat.
This recipe is originally for 2 servings. How many are you cooking for today?
- 14 1/8 ozs ground lamb (80/20 or natural grind)
- 2 mediums zucchini, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh mint, chopped
- 1 teaspoon ground cumin
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tablespoon fresh lemon juice
Place a large skillet over medium heat. Add ground lamb and break up with a spoon. Cook until browned and cooked through, allowing excess juices to render (no added oil).
Add chopped onion and garlic to the pan; sauté in the lamb juices until translucent, about 3–4 minutes.
Stir in diced zucchini and cumin; cook until zucchini is tender, 4–5 minutes.
Season with salt, pepper and lemon juice. Remove from heat and stir in chopped mint.
Serve warm straight from the skillet.
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