Careme

Ingredients

• Simple Truth® Natural Ground Lamb 1/2 lb (about 8 oz) $9.49 sale (1 lb)
• Organic Carrots Bunch 1 bunch (about 10–12 oz carrots), cut into sticks $2.49
• Organic Green Cabbage 1/2 small head (about 10–12 oz), thin-sliced $1.69/lb
• Organic Jumbo Yellow Onions 1/2 onion, grated or finely minced $1.69/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Organic Ginger Root 1 tsp grated (optional but great) $3.29/lb
• Olive oil 2–3 tbsp
• Honey or brown sugar 1–2 tsp (for carrots)
• Lemon 1 (zest + juice)
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1/2 tsp
• Cinnamon pinch
• Red pepper flakes (optional) pinch
• Salt & black pepper to taste
• Plain yogurt (optional for serving) 1/4 cup

Instructions

1. Prep: Heat oven to 425°F. Line a small sheet pan. Cut carrots into fry-like sticks (about 3–4 inches).
2. Roast carrots: Toss carrots with 1 tbsp olive oil, 1–2 tsp honey, salt, and pepper. Roast 18–22 minutes, flipping once, until browned and tender.
3. Make quick cabbage salad: In a bowl, toss sliced cabbage with a big pinch of salt, lemon zest, 1–2 tbsp lemon juice, 1 tbsp olive oil, and black pepper. Let it sit and soften while you cook lamb.
4. Season lamb: In a bowl, mix ground lamb with grated/minced onion, garlic, optional ginger, cumin, coriander, paprika, cinnamon, pinch of red pepper flakes, and 3/4 tsp salt.
5. Cook lamb (stove): Heat a large skillet over medium-high with 1 tbsp olive oil. Add lamb mixture and press into an even layer. Cook undisturbed 4–5 minutes to brown well, then break up and cook 3–5 minutes more until cooked through.
6. Finish & serve: Taste and adjust seasoning with more salt/lemon. Plate lamb with roasted carrots and the lemony cabbage salad. Optional: dollop yogurt over the lamb.