Lamb Delight with Herbed Rice & Tzatziki

What You’ll Need

For the Lamb & Rice

• 1 lb Colorado Ground Lamb or Mutton

• ½ medium yellow onion, diced

• 3 cloves garlic, minced

• ~20 fresh oregano leaves, chopped (from 2 stems)

• 3 tbsp olive oil

• 4–5 fresh mint leaves, chopped (divided)

• Salt & black pepper to taste

• 1 cup dry white rice (cook per package instructions)

Optional Additions

• Feta cheese crumbles

• Cherry tomatoes, sliced

• Tzatziki sauce (recipe below)

Quick Tzatziki Sauce

• ½ cup Greek yogurt

• ½ cucumber, diced

• Zest of ¼ lemon

• 1 tbsp fresh minced dill or 1 tbsp dill pickle juice

• Salt to taste

Let’s Cook

1. Cook Rice
   Prepare rice according to package instructions and set aside.

2. Sauté Base
   Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; sauté for 2 minutes until fragrant.

3. Cook the Lamb
   Add ground lamb or mutton. Cook until browned, breaking up the meat as it cooks. Stir in oregano, salt, and pepper. Cook 1 more minute.

4. Add Freshness
   Turn off the heat. Stir in half of the chopped mint, reserving the rest for garnish.

5. Combine
   Add cooked rice to the skillet and toss until well combined.

6. Quick Tzatziki Sauce
   While lamb is cooking, peel cucumber, slice lengthwise, and scoop out seeds. Dice into small chunks. In a bowl, mix cucumber with Greek yogurt, lemon zest, dill (or brine), and salt to taste. Chill if desired, or serve right away.

7. Serve & Garnish
   Plate lamb and rice. Garnish with remaining mint, drizzle with olive oil, and top with tzatziki, feta crumbles, and sliced cherry tomatoes if desired.