Friday, July 24, 2015

Real Life Recipes #3 - - Greek Lamb Skillet {AIP, Paleo, Whole 30}

I almost hate to call this a recipe, it's more of a way of life. This is "Real Life AIP." Grab some food, chop it up, toss it in a pan, season and out comes dinner...or breakfast...or whatever. The trick is to know what meats and veggies pair well together and which seasonings work well together.

Years ago, in my pre-AIP days (I think I was basically gluten & dairy free at the time), a friend of mine and I took a Greek Isles cruise and our favorite stop was Santorini. I loved the iconic blue details contrasted with the stark white plaster of the buildings. The island was a photographer's paradise and a foodie's paradise. 

We only had a few hours, but I had a hard time deciding what I wanted to do more... take pictures or eat. I remember we found ourselves in this little alleyway restaurant where we ate our fill of grilled lamb, greek salad (no feta for me) and herb roasted potatoes. I know much of what I ate on that trip wasn't AIP, but the flavors of Greece can easily be added to many AIP meals to give you the feel of wandering the streets of Santorini without ever leaving your kitchen.... it's all about lamb, herbs and a dash of cinnamon. Try it and enjoy your 'Greek holiday.'

This dish is ready in less than 30 minutes. 

In fact, it was 21 minutes start to finish last time I made it!

But, if your fridge is further from your stove, or you have to stop a fight between your kids it might be 25 minutes. No matter how you count it though, this is a quick and easy weeknight meal to please your family. Plus, it stores well in the fridge and heats well as leftovers. What more could you possibly want.

Other than the speed with which this dish comes together, my favorite thing about it is the flavor. It's packed with the flavors of Greece and makes me wish I was meandering the streets of Santorini right about now. Ok, that's enough daydreams...back to the recipe.

Greek Lamb Skillet
Lamb, cinnamon and herbs combine the flavors of Greece in a simple dish that can be on the table and feeding your family in less than 30 minutes. 

Serves: 4

Time: 25 minutes


- 1 T olive oil
- 1 pound ground lamb
- 1 white onion
- 2 cloves garlic
- 1 t cinnamon powder
- 1 T dried oregano
- 1 T balsamic vinegar
- 1 1/2 cups brown mushrooms
- 2 medium yellow squash
- 4 cups baby spinach
- 1/4 cup water
- Salt to taste

- heat olive oil in a large skillet over a medium heat
- add ground lamb to the pan and allow it to start to brown
- chop onion and crush/ chop garlic cloves and add them to the pan - give it a stir
- add oregano and cinnamon & stir
- start prepping veggies while meat finishes browning...should just be a couple of minutes
- add balsamic vinegar to pan to deglaze and pick up all the yummy crispies on the bottom of the pan
- slice mushrooms & add to pan
- chop squash & add to pan
- give it a good stir
- add about 1/4 cup water and let it simmer for 4-5 minutes
- stir in baby spinach and let it cook down
- season with salt (1/2 - 1 t)
- Enjoy!

*** This recipe was shared on the Phoenix Helix AIP Rountable