Mediterranean Lamb and Rice Bowl

This dish can be served as a bar which allows picky people to make their own bowl.  Just a few simple components make some Mediterranean magic!  Don’t let the long list scare you.  It’s all very simple cooking and much can be done ahead of time.

GREEK DRESSING {make ahead}

  • 1 large clove of garlic, minced or pressed
  • 1 teaspoon dried oregano, rubbed in palm
  • 1/4 cup freshly squeezed lemon juice (about 1 lemon), strained of pulp and seeds
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Combine all ingredients in a salad cruet or glass jar.  Refrigerate for up to 2 weeks.

MINT PEA HUMMUS {make ahead}

  • 2  cups of frozen English peas
  • juice and zest of 1 lemon
  • 2 cloves garlic, peeled
  • 1/8 cup of water
  • 1 teaspoon salt {to taste}
  • 1/4 cup tahini
  • 1 cup of fresh mint
  • 2 tablespoons olive oil
  • salt and pepper to taste

Place peas in a small amount of water in a pot and heat until no longer frozen.  You can also steam in the microwave for 2 minutes.  Don’t over cook them or they will lose their vibrant green.

Combine peas with all the other ingredients in a blender. Pure until smooth.

PICKLED ONIONS  {make ahead}

  • 1 medium red onion, thinly sliced into rings
  • 1 teaspoon fresh oregano
  • 1/2 teaspoon fresh dill
  • 1 Tablespoon of fennel
  • 1 Tablespoon of sugar
  • 1/4 cup rice wine
  • 1/4 cup of cider vinegar
  • salt and pepper to taste

Combine, cover and refrigerate.  You’re done!


  • 1 pound ground lamb
  • 1/8 teaspoon of white pepper
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon saffron
  • 1 teaspoon sage
  • 1/4 teaspoon allspice
  • 3 cloves chopped garlic
  • 1 tablespoon of fresh chopped basil
  • 1 tablespoon of fresh chopped parsley
  • 1/2 tablespoon of fresh chopped mint
  • 1/4 cup red wine
  • salt
  • pepper

Combine all ingredients and mix thoroughly with the lamb.  Set aside.


  • 1 cup uncooked USA grown brown rice
  • 1 cup water
  • 1 cup of chicken stock
  • 1 tablespoon extra virgin olive oil
  • 3 whole star anise
  • 1 tablespoon of lemon peel, chopped
  • 1 teaspoon of saffron
  • salt
  • pepper


  • 1/2 large cucumber, peeled and cut into half moons
  • 1/3 cup pitted kalamata olives
  • 1/4 cup crumbled feta
  • fresh dill
  • fresh parsley
  • fresh mint
  • fresh basil


  1. Make the dressing, hummus and onions first.  Then refrigerate.
  2. Mix the lamb ingredients and set aside
  3. Start the brown rice which takes 40 minute.  Adjust your time frame if using white rice which takes about 20 minutes.  If you have instant rice… throw it away and go get real rice.  It is worth the time.  #JustSayNoToInstant
  4. Chop your garnishes
  5. Sear the lamb in small batches in a HOT pan.  Color equals flavor so you want a good sear.  Adjust spices and seasoning to your taste.  If you are not nightshade free paprika and ground red pepper add a lovely kick.
  6. The rice should be done
  7. Serve buffet style and let everyone build their own bowl

Pita,  hummus,  and tzatziki also make lovely accompaniments.

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