Avo-ziki sauce

1 ripe avocado

1/4 cup grated cucumber

1 small clove garlic, grated

Juice of 1 lemon

2 tablespoons extra-virgin olive oil

Sea salt and black pepper to taste

1 teaspoon fresh dill, finely chopped

SIDE NOTE

These are fantastic with the Olive Tapenade see here as well! (pictured)

NIGHTSHADE FREE?

Leave off the tomatoes.

FODMAP FREE?

Leave off the Avo-Ziki Sauce.

NUTS

EGGS

NIGHTSHADES

FODMAPS

In a small mixing bowl, season the lamb with sea salt, black pepper, and
oregano. In a skillet over medium-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown the other side for another 2 minutes or so.

Once the meat is cooked, chop it into 1/2-inch pieces.

Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.

For the Avo-Ziki: Combine all ingredients in a small food processor or with a hand blender.

spiced lamb meatballs with balsamic-fig compote

These spiced meatballs are delicious with a dipping sauce, but if pairing them with a fruit sauce isn’t your thing, have no fear! They’re also fantastic with Roasted Garlic Tahini Sauce (recipe here) or Olive Tapenade (recipe here).

PREP TIME

20 minutes

COOKING TIME

30 minutes

YIELD

16 mini meatballs + sauce

1 lb ground lamb

1 teaspoon cumin

1/4 teaspoon allspice

1/4 teaspoon cinnamon

1 teaspoon onion powder

Sea salt and black pepper to taste

Дата добавления: 2015-11-14