Low iron has always been an issue for me, so my friends at InsideTracker suggested shifting high iron foods to easier days for maximal impact. The inflammation that occurs from a harder training session decreases iron absorption potential; with today’s workout being a short run and some hips and core strengthening, some read meat didn’t sound too baaaahd. Besides, Jon is off to Israel on Monday for two weeks, and he requested lamb for his last meal (ya know, in case he doesn’t get enough lamb shawarma in the Holy Land).
Although this meal took a little bit of extra prep, three pots/pans, and some extra cash cash money (lamb was $10/pound), it left us full and satisfied. Jon even said this is one of my top 3 meals!
Greek Lamb with Potatoes and Vegetables
Serves: 2 hungry humans | Marinating Time: 2+ hours; Prep time: 20 minutes; Cook time: 45 minutes
- 1 pounds lean lamb, cut into bite-size chunks (1 pound was just enough for Jon and me)
- 9 tbsp olive oil
- 1¼ tsp salt
- ¼ tsp ground black pepper
- 4 bay leaves, snapped in half (to help release the oils)
- 1½ tsp oregano
- Juice of 1 lemon
- 2 cloves garlic, peeled and minced
- 2 large floury potatoes, peeled and chopped into 1 inch cubes
- 1 red bell pepper (cut into bite sized pieced)
- 1 white onion (cut into bite sized pieced)
- 2 small broccoli heads (cut into bite sized pieced)
- Fresh dill
- Optional: Tzatziki sauce (disclaimer: calcium can inhibit iron absorption)
- Place the lamb in a bowl with 4 tbsp olive oil, salt, pepper, bay leaves, oregano, lemon juice and garlic. Mix together, cover and place in the fridge for 2+ hours to marinate.
- Preheat the oven to 400*. Pour 5 tbsp of olive oil on a large baking tray and place in the oven to heat.
- Place the potatoes in a pot, cover with cold water, bring to the boil and simmer for 5 minutes until tender; drain.
- Place the potatoes on the baking tray in the oven. Toss them in the hot oil and cook for 20-25 minutes (turning once during cooking) until golden and crispy.
- While the potatoes are cooking, heat a large pan (I used my cast iron) on high heat. When the pan is very hot, add a tbsp of oil from the marinade in the pan and with a slotted spoon, place the lamb in the pan. Leave to brown for 5 minutes. Turn over and cook for 5 more minutes until well browned.
- Remove the lamb from the pan and place in a bowl, covering with some foil to keep warm.
- With the pan still on a high heat, add 1 tbsp of oil and the vegetables. Cook for 5-6 minutes until lightly charred.
- Take the potatoes out of the oven; place the lamb and vegetables in the tray.
- Sprinkle with dill, toss together and serve with some tzatziki sauce.
This recipe was adapted from Kitchen Sanctuary’s Marinated Greek Lamb with Lemon Roast Potatoes.
This meal is good for: iron.