10 oz organic pastured lamb, cubed smaller than 1 in.
1 T Fat for cooking (lard, bacon fat, butter)
1 portobello mushroom
small container organic Greek yogurt (full-fat and plain; extra points for raw milk based)
Main Deal: Heat oil in a big old cast iron pan and add lamb, zucchini and mushrooms. Cook on medium, stirring, until the lamb is close to done (I go rare, but do what you feel) . Add tons of garlic powder, salt and pepper. Deglaze the pan with a splash of water.
While this is cooking, put the thick yogurt in a bowl: Add garlic, salt and dill. A LOT of each – taste. If it doesn’t taste awesome (maybe too sweet) add more garlic and salt!
Voila! Diner on the table in 15-20 minutes if you cook frenetically like me 🙂
Tonight I served this with a side salad (spinach, raw blue cheese, tomatoes, dill, avocado, lemon and EVOO!)