Low Iodine Ground Lamb and Zucchini Skillet
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Learn more →Ingredients
4 servings
- 1 lb ground lamb
- 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 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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