A vibrant, one-pan Paleo meal featuring tender ground lamb and a medley of Mediterranean vegetables, seasoned with aromatic herbs. This quick and easy skillet is naturally grain-free, dairy-free, and perfect for a satisfying weeknight dinner.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 400g ground lamb
- 1 medium aubergine (eggplant), diced
- 1 medium courgette (zucchini), diced
- 1 red bell pepper, diced
- 200g cherry tomatoes, halved
- 1 red onion, chopped
- 3 cloves garlic, minced
- 30ml olive oil
- 1 tsp dried rosemary
- 1 tsp ground cumin
- 1/2 tsp dried thyme
- Juice of 1/2 lemon
- Salt and black pepper to taste
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Anleitung
- 1.Heat the olive oil in a large skillet or pan over medium-high heat. Add the chopped red onion and cook for 3-4 minutes until softened.
- 2.Add the diced aubergine, courgette, and bell pepper to the skillet. Sauté for 7-8 minutes, stirring occasionally, until the vegetables begin to soften and lightly brown.
- 3.Push the vegetables to one side of the skillet. Add the ground lamb to the empty side, breaking it up with a spoon. Cook until browned all over, about 5-6 minutes.
- 4.Stir the cooked lamb and vegetables together. Add the minced garlic, dried rosemary, ground cumin, and thyme. Season with salt and pepper and cook for another 2 minutes until fragrant.
- 5.Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes until they just begin to soften and release their juices.
- 6.Remove the skillet from the heat and stir in the fresh lemon juice. Serve immediately.
Nährwertinformationen
Warum dieses Rezept
This recipe is packed with high-quality protein from lamb for muscle support and is rich in fiber and vitamins from diverse vegetables. It's a balanced, paleo-friendly meal that supports satiety and provides sustained energy without grains or dairy.
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