Are you ready for Wednesday? I know middle of the week is here already… crazy. It has been raining here pretty hard and somewhat cold all day yesterday. Not an ideal spring day but what can you do? The vaccines went well and I am all set for Jamaica. During the day I had a huge craving for lamb. Bizarre isn’t it? So, on the way home I stopped in to get a little package of ground lamb to prepare this simple meal in a bowl.
The one thing I like about rice and lamb…. they taste great together as the plain rice plays down the strong flavor in the lamb.
If you have never had lamb, it can be quite strong of a taste to get used to. But if you fall in love with it (like I have) – you might just be hooked!
For the recipe below, I am assuming you have cooked rice on hand as well as cooked lamb. For the lamb, I just mixed the ground lamb with one egg, 1/4 cup cracker crumbs, salt, pepper and pan fried to sear both sides and finished it off in the oven. Lamb has a very high fat content so when placing in the oven- it is a good idea to ensure it sits on a rack so the grease can fall through. Once cooked and cooled, I just crumbled it for the rice dish.
- 1 Cup Brown Rice (cooked)
- Handful of frozen peas
- Handful of frozen corn
- 1/2 Cup crumbled lamb (cooked)
- Splash of Barbecue Sauce
- Hint of soy sauce
- Add everything to a large microwaveable bowl and cook on high for 2-3 minutes.
- Serve with some toasted bread.
Zesty Tip: To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling. It really drives me crazy when the eggs crack in the water.
Other Food News
Elise bakes some delicious carrot muffins.
Christy creates a favorite summer pie.
Question of the day: I am participating in a potluck for work and I signed up for an appetizer and a main dish… What would you suggest I make for this event?
I hope you have a great Wednesday! I look forward to seeing everybody tomorrow. Eat lots and smile plenty.