Low FODMAP Ground Lamb and Zucchini Skillet

Total time35 min

Prep time10 min

Cook time25 min

Low FODMAP Ground Lamb and Zucchini Skillet

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Ingredients

4 servings

1 lb ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
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2 tbsp olive oil, divided
1 medium yellow onion, finely diced
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 medium zucchini (about 1 lb total), cut into ½-inch half-moons
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
¾ tsp salt, plus more to taste
¼ cup chicken broth
1 tbsp apple cider vinegar
¼ cup fresh parsley, roughly chopped
2 tbsp fresh mint, roughly chopped (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground lamb and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes, reaching an internal temperature of 160°F (71°C) on an instant-read thermometer. Transfer the lamb to a plate, leaving any rendered fat in the pan.
2
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

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