Ingredients

• 300g lean lamb mince
• 1 large red bell pepper, chopped
• 250g canned artichoke hearts (in water), drained and quartered
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 75g Kalamata olives, halved
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the chopped onion and cook for 3–4 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant. Add the lamb mince, breaking it up with a spoon. Cook until browned, about 5–7 minutes.
3. Drain any excess fat from the pan. Add the chopped red bell pepper and cook for 5–6 minutes until it starts to soften.
4. Stir in the quartered artichoke hearts, halved olives, and chopped rosemary. Season with salt and pepper. Cook for another 5 minutes to allow the flavors to meld.
5. Remove the skillet from the heat and stir in the fresh lemon juice. Serve warm.

Tips & Substitutions

• Make it leaner: Swap lamb for ground turkey or chicken if you prefer a lighter version.
• Add greens: Stir in a handful of baby spinach or kale at the end for extra color and nutrients.
• Boost the flavor: A sprinkle of feta (if not strictly Paleo) or a drizzle of tahini adds a delightful Mediterranean twist.

Nutrition

Calories: 1150 kcal per serving

• Fat: 85g
• Carbohydrates: 30g
• Fiber: 15g
• Protein: 65g

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