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Simple Greek Lamb Roast with Cauliflower Rice | Diane Sanfilippo | Balanced Bites
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5 from 1 vote

Simple Greek-Spiced Lamb Roast with Cauliflower Rice

grain-free • gluten-free • dairy-free • nut-free • BBSpices
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Author: Diane Sanfilippo

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 Kasandrinos olive oil
  • 3 tbsp Greek Blend divided (1 tbsp for veggies, 1 tbsp each for the top-side and bottom-side of the meat)
  • 1.5 lb lamb top sirloin roast

For the Cauliflower Rice

  • 2-3 tsp ghee
  • 1 tsp Kasandrinos olive oil
  • 1-12 ounce package frozen artichoke hearts (I used Trader Joe's brand)
  • 1/4 cup broth or water
  • 1-12 ounce package frozen cauliflower rice (I used Trader Joe's brand)
  • 2-3 tsp Savory Blend (or you could use the Greek blend!)
  • 1/4 to 1/3 cup raisins
  • Juice of one whole lemon

Instructions

For the roast

  • Preheat oven to 375 degrees F
  • 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 160 degrees F. Bake at 375 until the meat thermometer goes off! (approx. 45-60 minues for 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.
    *Tip: 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.