This Mediterranean Blue Cheese Dill Lemon Lamb sauté recipe has all the great flavors of Greece and all the ease of 20 minutes.
Really.
I wish I could travel to Greece that fast and bask both in the sun and the flavors of such a spectacular culture!
Are you with me?
Blue Cheese Dill Lemon Lamb Sauté
Blue Cheese Dill Lemon Lamb
1/2 yellow onion, chopped
1 lb. ground lamb
sea salt and pepper
1 tsp. dried oregano
1 tsp. dried cumin
1 cup fresh (or frozen) peas
juice and zest of 1 fresh lemon
1 cup Homemade Easy Blue Cheese Dressing* (recipe below)
2-3 Tbs. fresh dill weed, chopped
In a large pot, brown the ground lamb, along with the onion, and some salt and pepper. The lamb will begin to render its fat and provide plenty of moisture for the onion. Cover, stirring occasionally, until the lamb is cooked through.
Season with oregano and cumin and add the peas.
Cook 3-5 minutes.
Remove from heat and stir in the lemon juice and zest and the dressing.
Serve topped with fresh dill weed.
*Homemade Easy Blue Cheese Dressing:
4 oz. blue cheese, crumbled
1/2 cup heavy cream
1/2 cup Greek yogurt
1/4 cup mayonnaise
3 tsp. white vinegar
1/2 tsp. honey
1/4 tsp. garlic powder
sea salt and pepper
Combine all ingredients in a bowl, except for the cheese, and whisky together until smooth. Stir in crumbled cheese and mix well. Store in an airtight container for 1-2 weeks.
