Greek-Style Lamb Bowls

You may or may not know this, but I love little bowls of food…

A bowl filled with all sorts of flavours that go together and you can eat it with just a fork – it’s usually some sort of comfort food and it’s meant for a lazy night in.

These Greek-style lamb bowls tick all the boxes, plus it’s fab for summer too!

I usually associate comfort-food with cold, wintery nights, but you also need some in summer.

I’ve been on a bit of a cabbage-cooking-spree lately and this dish really just came together with what I had in the fridge, but it’s a goodie and turned out beautifully :)

The bonus is that my kids absolutely LOVE cabbage – especially raw – and well, as they say: “make hay while the sun shines”…

Another bonus: it takes care of some leftovers too and I do love that!!

[recipe title=”Greek-Style Lamb Bowls” servings=”4-6″ time=”20mins” difficulty=”easy”]

You will need:

6 leftover lamb chops {you can use more or less if you want}
1/4 purple cabbage, shredded
1/4 white cabbage, shredded
2 tbs butter
a splash of Salmuera sauce
1 cup plain, double cream yoghurt {Greek-style}
1/2 cup grated cucumber
1 garlic clove, crushed
1 tsp mint sauce OR chopped fresh mint leaves
olive oil
salt & pepper
freshly squeezed lemon juice
baby aubergines

Start by halving a few baby aubergines.
Pop them onto a roasting tray, drizzle with olive oil and sprinkle with salt.
Grill in the oven until they’re golden brown and soft – about 30 minutes.

Next, saute the cabbage in the butter until soft.

Cut the lamb chops into strips and fry along with the cabbage.
Add a splash of Salmuera sauce.
{Seriously, this just adds such flavour and depth – it’s something I always have in my fridge and use it for heaps of things!!}

To make the tzatziki, mix the yoghurt, cucumber, garlic and mint together.
Add a squeeze of fresh lemon juice.
Season with salt & pepper and finish off with a drizzle of olive oil.

Serve the lamb & cabbage in bowls with a generous dollop of tzatziki and grilled baby aubergines.

[/recipe]

If you haven’t yet tried my family recipe for Salmuera sauce – DO IT NOW.

I use it for everything from brining chicken to marinating meat and I even use it for my coleslaw! {Recipe to follow soon – but let mejust say, it’s my kids’ favourite dish at the moment.}

Try these Greek-style lamb bowls this weekend and let me know if you like it!