Description
This delicious recipe combines ground beef (or lamb) with fresh vegetables and a creamy sauce made with herbs and spices.
Ingredients
Scale
- 1 lb. ground beef (or lamb)
- 3 Tablespoons butter (unsalted, divided)
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 5 turns black pepper (freshly ground)
- 1 drop lemon or lemongrass essential oil (OR 1 teaspoon finely grated lemon rind)
- 1/2 cup heavy cream (preferably from raw, A2 milk; for GAPS: use probiotic sour cream)
- 5 ounces chevre (soft goat cheese; for GAPS: use an additional 1/2 cup sour cream)
- 1 drop spearmint essential oil (OR use 1 teaspoon dried spearmint OR use 2 Tablespoons fresh spearmint leaves chopped small)
- 1 grind black pepper (freshly ground)
- 4–6 cups cauliflower rice (cooked, more or less based on how much food your guests/family needs to eat)
- 2 tomatoes (diced, or many small vine-ripened tomatoes)
- 1 large cucumber (peeled, sliced and each slice sliced in half (half circles))
- 1 red bell pepper (sliced and raw (or roasted/sautéed peppers work well here too))
- 1 jar Greek olives (or if you buy them in bulk, about 8 ounces, enough for a garnish, but not too many for Keto eaters)
- 1 lemon (cut in wedges, some wedges may be cut into thin triangles for eating whole)
- fresh mint
- fresh oregano (or dried, for garnish)
Instructions
- Combine all ingredients in a small bowl. Whisk thoroughly to combine, until smooth. Set aside.
- Heat a medium-sized skillet over high heat. Add 1 tablespoon butter. When melted, add ground beef or lamb, sea salt, dried oregano, and onion powder.
- Cook over high heat for 5 minutes, breaking up meat into small pieces with your spatula the whole time.
- When the meat is mostly cooked, turn off the heat, but leave the pan on the burner. Move meat to the outer edges so the middle of the pan is empty. Add the remaining 2 Tablespoons butter.
- While it melts, add, on top of it, the one drop lemon or lemongrass essential oil (or lemon rind) and 5 grinds of pepper. Stir the butter into the meat.
- Fill each bowl with hot cauliflower rice, or have guests/family each make their own. Top rice with meat, cucumbers, tomatoes, red bell pepper, thin lemon triangles or larger wedges for squeezing, olives, spearmint cream sauce, and fresh mint. Garnish with oregano.
- Serve!
Notes
- For a tangy flavor, substitute fresh spearmint leaves with dried or essential oil as per preference.
- Ensure to use fresh ingredients for the best taste and presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg