Greek Lamb Bowl

Ingredients

• 1½ lb boneless lamb shoulder
• 2 tbsp olive oil
• 1 lemon
• 3 clove garlic
• 1 tsp dried oregano
• ¾ tsp salt
• ½ tsp black pepper
• 1 cucumber
• 1 pint cherry tomatoes
• ½ red onion
• 4 oz feta cheese
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill
• 4 pita bread (optional)

Steps

1. Cut the lamb shoulder into 1-inch cubes. In a bowl, toss the lamb with 1 tablespoon olive oil, juice of half a lemon, minced garlic, oregano, salt, and pepper. Marinate for at least 15 minutes.
2. Preheat oven to 3750F (1900C). Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the lamb cubes in batches until browned on all sides.
3. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the lamb is cooked to your desired doneness.
4. While the lamb roasts, prepare the tzatziki: Grate half of the cucumber and squeeze out excess water. In a small bowl, combine Greek yogurt, grated cucumber, remaining lemon juice, and chopped fresh dill. Season with a pinch of salt and pepper.
5. Dice the remaining cucumber, halve the cherry tomatoes, and thinly slice the red onion. Crumble the feta cheese.
6. Assemble the bowls: Divide the roasted lamb among four bowls. Add the diced cucumber, cherry tomatoes, sliced red onion, and crumbled feta cheese.
7. Spoon a generous dollop of tzatziki over each bowl. Serve immediately, optionally with warm pita bread.