Mediterranean Lamb and Zucchini Skillet
A vibrant and nutritious one-pan meal featuring tender lamb, fresh zucchini, and sweet bell peppers, all brought together with a zesty lemon-mint dressing. Perfect for a quick, healthy, and flavorful weeknight dinner.
1250 calories
$7 per serving
$25 min
2 servings
nut-free, any cuisine
Ingredients
- 300g lamb loin steak, cut into 2-3 cm cubes
- 1 large zucchini (approx. 250g), diced
- 1 red bell pepper, deseeded and diced
- 150g cherry tomatoes, halved
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 30ml extra virgin olive oil
- 10g fresh mint, chopped
- 1 teaspoon dried oregano
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
Instructions
- 1.Pat the lamb cubes dry and season generously with salt and pepper. In a large skillet over medium-high heat, add half the olive oil. Once hot, sear the lamb for 3-4 minutes until browned on all sides. Remove the lamb from the skillet and set aside.
- 2.Reduce the heat to medium. Add the remaining olive oil to the same skillet. Sauté the chopped red onion for 2-3 minutes until softened.
- 3.Add the minced garlic and diced red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the pepper starts to soften.
- 4.Add the diced zucchini and cook for another 4-5 minutes until it is tender-crisp. You want it to retain a slight bite.
- 5.Return the seared lamb to the skillet along with the halved cherry tomatoes. Cook for 2 minutes, allowing the tomatoes to soften slightly and release their juices.
- 6.Remove the skillet from the heat. Stir in the fresh lemon juice, chopped mint, and dried oregano. Season with additional salt and pepper if needed. Serve immediately.
Nutrition Information
88g
fat
35g
carbs
12g
fiber
83g
protein
Why this recipe
This balanced dish is rich in high-quality protein from lamb, supporting muscle health. It's packed with vitamins and fiber from colorful vegetables, promoting good digestion and providing essential antioxidants for overall wellness.