Lamb with Mint, Orange & Pistachios

Lamb with Mint, Orange & Pistachios

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From: EatingWell Magazine, March/April 2015

Serve this garlic- and cumin-flavored ground lamb recipe as a topping for hummus, or double the serving size, add some pita and a side salad and you've got an easy and healthy weeknight dinner.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ¼ cup extra-virgin olive oil
  • 1 pound ground lamb
  • 1 medium onion, finely diced
  • 3 cloves garlic, thinly sliced
  • ¼ cup frozen peas (thawed)
  • 1 teaspoon freshly grated orange zest
  • ⅓ cup fresh orange juice
  • 1 tablespoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ¼ cup toasted and coarsely chopped pistachios
  • 3 tablespoons fresh small mint leaves or 2 tablespoons coarsely chopped mint


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  1. Heat oil in a large skillet over medium heat. Add lamb; press and break into small chunks with a rubber spatula. Cook, stirring occasionally, until it starts to get dark brown and crispy, 20 to 25 minutes.
  2. Reduce heat to medium-low, add onion and garlic, and cook, stirring occasionally, until soft but not colored, 5 to 10 minutes. Stir in peas, orange zest and juice, cinnamon, salt and cumin; cook, stirring once or twice, until the liquid is evaporated, 30 seconds to 2 minutes. Serve garnished with pistachios and mint.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 213 calories; 16 g fat(4 g sat); 2 g fiber; 5 g carbohydrates; 11 g protein; 20 mcg folate; 37 mg cholesterol; 2 g sugars; 0 g added sugars; 208 IU vitamin A; 8 mg vitamin C; 35 mg calcium; 1 mg iron; 108 mg sodium; 236 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 1½ medium-fat meat, 1½ fat

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