Moroccan Lamb Bowls

Love me a good rice bowl with tons of veggies and some protein. While I’m a huge fan of easy roasted fish, when I’ve got a craving for some red meat I usually opt for grass-fed lamb. 

The slightly gamey taste of lamb pairs perfectly with fresh jalapeño and feta and gets a nice Moroccan flavor from the ras el hanout spice blend. Formed into bite-sized patties, these mouthwatering meatballs make the ideal protein for a delicious bowl. While there is a bit of prep and chopping involved, this dish is easy to make. And if you prepare a little extra, you’ll have an easy-to-assemble lunch or dinner for the following day.

Check out this playlist while you cook!

Lamb Meatball Ingredients 

1lb grass-fed ground lamb

1/2 feta cheese

1 jalapeno (keep the seeds if you like spicy)

1 egg

1/2 tbsp dried oregano

1 tsp ras el hanout spice blend

Sea salt and pepper 

Bowl Ingredients

Spinach

Cooked white or brown rice

1 head cauliflower

Zaatar spice

4 tbsp olive oil 

Shiitake mushrooms

1 tbsp toasted sesame oil

1/2 tbsp soy sauce

Snap peas 

1.5-2 tbsp ghee

Haloumi cheese

Fresh jalapeño, sliced thin

Cucumber

Shishito peppers

Kalamata olives

Feta cheese

Avocado

Pepperoncini

Microgreens and/or fennel fronds

Instructions

Preheat the oven to 350 degrees Fahrenheit. 

In a large mixing bowl, combine all 7 ingredients for the lamb meatballs using your hands. Form them into mini patties or meatballs and set aside on a plate. 

Wash the cauliflower and separate the florets, slicing the larger florets in half so that all pieces are about the same size. Place all the florets in a bowl and generously season with zaatar ( I generally use a whole packet) and olive oil. Toss and combine until the cauliflower is almost entirely coated with the oil and seasoning. Then place on a baking sheet fitted with parchment paper and bake in the oven for 30-40 minutes. I tend to check on them at the halfway point and flip them around so they get even color on both sides. 

While the cauliflower is cooking, prepare the rest of your vegetables and sides. Slice the shiitake mushrooms, jalapeño, cucumber, avocado, feta and pepperoncini and place in separate bowls to make it easy to assemble later on. 

Heat up a tablespoon ghee in a large frying pan on medium heat. Place the lamb meatballs on the pan without overcrowding and let cook/brown for about 5-10 minutes on each side. 

Heat up a tablespoon sesame oil in a separate pan for the mushrooms and snap peas. Sauté in the oil for a few minutes then add a splash of soy sauce and continue to cook until softened and tender. 

Once the mushrooms and snap peas are done, use the same pan to cook the shishito peppers in some ghee. Let cook and turn constantly until blistered, then season with sea salt. 

In a smaller pan, fry up the haloumi cheese. You don’t need any oil here and should take only a minute or two for the cheese to get some nice coloration on both sides. 

Now you can plate! Start with a bed of spinach and add a serving of cooked rice. Place your meatballs in the bowl and add all your vegetables and sides. Garnish with micro greens and fresh cut jalapeño and enjoy!

P.S. I like to serve this dish with an easy-to-make garlic sauce that’s just a quick mix of 1/2 cup full fat Greek yogurt, 2 minced garlic cloves, dried parsley, sea salt and pepper. Store-bought tzatziki is also a good option to pair with the meat.