What can I say…this one may have become one of our absolute favorites! Hugely flavorful for not a lot of effort. In my low-carb recipe idea search, I saw a pita-less gyro, and that gave me the idea to do a lamb burger over a Greek salad. We topped the burger with some not-quite-tzatziki and it was delicious. I used a Bon Appetit recipe for this, and made no changes. Great as-is. I kept the salad on the lower-cal side by cutting the oil substantially when I made the dressing. We definitely didn’t miss it.
This month’s Cooking Light has a feature on lightened lasagnas. Can’t beat low-cal lasagna! Oddly enough, the lightest of the bunch was a lamb and feta. Two things we both loved, lower-cal…that’s a winner! I did not deviate from the recipe except to use my own tomato sauce instead of canned, and it was very good as-is…the only change I would make besides would be to add some spinach for some bulk and color. I would stay to stick with an actual marinara/tomato sauce over just the canned crushed tomatoes – whether homemade or a jar, it will lend more flavor. Definitely a great “light” lasagna! This made a ton so plenty of leftovers for lunch, or a lazy cooking night…always a good thing!
This was our New Year’s Eve dinner, and it was pretty good. I thought it was a great base (original came from Bon Appetit), but first, I undercooked it a bit and it had to go back in. Second, I thought the herb rub was *too* herb-tastic. Next time, I will cut back a bit on the herbs. Recipe is with portions cut back. We used a 2-lb butterflied boneless leg of lamb and served it with herb roasted potatoes and almond green beans.
A tangy, lighter take on stuffed peppers, this is a great make-ahead meal.