Spiced Lamb and Rosemary Veggie Skillet
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.

*Image is for illustration purposes and may differ from the actual recipe (AI generated).
965 calories
$8 per serving
$30 min
2 servings
paleo, any cuisine
Ingredients
- 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
Instructions
- 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.
Nutrition Information
60g
fat
31g
carbs
16g
fiber
82g
protein
Why this recipe
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.