clockwise from top: chopped white onion, chopped green onion, salt & pepper, chopped garlic, Penzey’s lamb seasoning, raw Cauliflower “rice” (i.e. finely chopped), quartered Compari tomatoes, 2 lamb patties. not shown: crumbled Feta cheese – wouldn’t fit! 🙂
Folks around the home-cooking world are clamoring about “one pan plans” or “sheet tray dinners.” this is where all the ingredients are cooked in one pan or one sheet tray.
I am not sure my “one board plan” actually qualifies but I did only use one saute pan to cook. I simply cooked the lamb patties (season each generously with salt & pepper), flipping once, till done to my level. (medium/medium-well for lamb, for me, please) removed them from the pan and set aside under foil. Next added the white onion, garlic and lamb seasoning and saute a few minutes. Add the Cauliflower and tomatoes, stir till combined,lower heat and cover. Simmer till cauliflower is soft ( maybe 10-15 mins tops) Taste and add salt & pepper as needed. Add patties and any juice back in to warm through. Served garnished with the green onions and feta cheese.
Here is my Mediterranean “one board plan” on a plate….
This time of year there are all kinds of “fairs” happening – craft sales, church penny sales, country fairs and my favorite… the Greek fair!
As fate would have it we were just too busy to even squeeze this fair in but I had to satisfy my hankering for some lamb somehow. So I carved out a few minutes to get some lamb on the grill.
I coated the meat in some olive oil, lemon juice and Greek seasoning from Penzeys. The blend is perfect not only on lamb but beef too! (And Penzeys – if your reading this feel free to send me a year’s supply for my free advertising! )
Grill until done to your liking – I like mine medium to medium well and served with a Greek pasta salad with feta cheese. Since the grill was on I tossed on sliced zucchini and yellow squash too. You can use the spice blend to make up a light salad dressing, use your favorite bottle or simply use an olive oil, red wine vinegar mix with salt, pepper and dried oregano.
Mix all of the above and form oval patties ( I made 3) and fry in a heavy bottom pan with a little oil. (use your favorite type) Remove the patties and set aside with a foil cover. Add 1 small onion that has been diced very small and sauté a couple of minutes till soft. Add 1-1/2 cups chopped mushrooms (I used baby Portabellas) and sauté a few minutes till browned.
Deglaze the pan with: (whisk it all together first)
1.5 Cups Water
1/4 Cup Ketchup
2 tb Steak Sauce
1 Packet of Brown Gravy Mix ( low sodium is best)
Turn the heat down and add the patties back in till they are warmed through. Serve with starch and a green vegetable!