This simple recipe is perfect for any dinner where you want something that seems a bit more fancy, but without the added work. The artichokes and raisins in the cauliflower rice pair perfectly with the lamb to make a complete meal!
This recipe also contains two of our Balanced Bites Spice Blends - SAVORY and GREEK - which you can shop here!
Video
Ingredients
For the roast:
- 1 onion, large, cut into slices and separated
- 1 red potato, large, cut into 1" cubes
- 6 cloves garlic, smashed and roughly diced
- 2-3 tbsp extra-virgin olive oil
- 3 tbsp GREEK Spice Blend, divided (1 tbsp for veggies, 1 tbsp each for top-side and bottom-side of meat)
- 1.5 lb lamb top sirloin roast
For the cauliflower rice:
- 2-3 tsp ghee
- 1 tsp extra-virgin olive oil
- 1-12 oz package frozen artichoke hearts (I used Trader Joe's brand)
- 1/4 cup broth or water
- 1-12 oz package frozen cauliflower rice (I used Trader Joe's brand)
- 2-3 tsp SAVORY Spice Blend (or you could use the GREEK Spice Blend>!)
- 1/4 to 1/3 cup raisins
- juice of one whole lemon
Instructions
For the roast:
Preheat the oven to 375ºF.
Add all veggies to 12" cast iron skillet. Drizzle veggies with 2-3 tbsp olive oil. Sprinkle about 1 tbsp GREEK blend over veggies. Stir to coat veggies in oil and spices.
On cutting board, sprinkle about 1 tbsp GREEK blend on bottom-side of meat; pat down to make sure the spices stick. Place roast in the center of the skillet with seasoned side down. Season the top-side of the meat; pat down to make sure the spices stick.
Insert an oven safe digital meat thermometer with a probe into the center of the roast, and set for 160ºF. Bake at 375ºF until the meat thermometer goes off! (app. 45-60 minutes for a 1.5 lb roast)
For the cauliflower rice:
Add fat and oil to a 12" stainless steel or nonstick skillet set to high heat. Add the frozen artichokes to pan (make sure the segments are separated from each other, and not in frozen clumps), followed by 1/3 cup water, to help them steam. Cover and let cook until the artichokes are fully thawed.*
Once the artichoke hearts are thawed, add the package of cauliflower rice to the pan. Next, add the spices. Stir to evenly distribute spices.
Add raisins and lemon juice, and stir to combine.
Let reduce, uncovered, on medium heat, another 5 minutes.
Notes
If you think ahead, you can defrost both the artichoke hearts and the cauliflower rice in their bags in the fridge as early as the night before.