Prep: 20m Cook: 10m Total: 30m
Ingredients
- 1 Tbsp avocado oil
- 2 cloves garlic, minced
- 1 Tbsp Greek seasoning
- 1 lb boneless leg of lamb, trimmed and cut into cubes
- 1 Tbsp extra virgin olive oil
- ½ Tbsp chopped fresh thyme
- ½ Tbsp chopped fresh rosemary
- ½ tsp lemon zest
- ½ (16-oz) pkg cauliflower florets
- 1 small onion, chopped
- 2 Tbsp raw pine nuts
- 1 clove garlic, minced
- ¼ tsp salt
- ⅛ tsp pepper
- 1 Tbsp avocado oil
- 2 Tbsp organic chicken broth
- ¼ cup pitted kalamata olives
Instructions
- Preheat grill or grill pan to medium-high heat. Combine avocado oil, garlic, and Greek seasoning. Toss lamb in seasoning mixture until well coated.
- Thread onto metal or bamboo skewers. Grill, covered, 2 to 3 minutes per side or to desired doneness.
- Combine olive oil, thyme, rosemary, and lemon zest; drizzle over lamb before serving. Note: If using bamboo skewers, be sure to soak them in water 30 minutes. Broil skewers 7 minutes per side or to desired doneness instead of grilling them, if desired.
- Pulse cauliflower in a food processor until it resembles rice.
- Cook onion, nuts, garlic, salt, and pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in cauliflower and broth; cover and cook 15 minutes or until cauliflower is tender.
- Remove from heat; stir in olives.
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