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Greek Lamb Skillet

This is one of those casual mid-week meals that is easy and extremely flavorful. I serve it over/with mashed cauliflower, but would be equally good with orzo or rice.

What you need

1. 1 lb ground lamb
2. 1 large sweet onion, finely minced
3. 2 cloves garlic, minced
4. 8 oz crimini mushrooms, sliced
5. 1/2 cup sun dried tomatoes, rehydrated and chopped
6. 1/4 cup chopped pitted kalamata olives
7. 1 tbl fresh minced oregano leaves
8. 1/2 tsp kosher salt
9. fresh ground black pepper to taste
10. 1/2 - 1 cup dry red wine
11. Fresh oregano leaves to garnish (optional)

How to make it

1. Heat a large non-stick skillet over medium heat. Add ground lamb and sauté until lightly browned
2. Add onion, mushroooms and kosher salt - continue cooking until onion is translucent
3. Add sun-dried tomatoes, olives and garlic and reduce heat - stir well, cover and simmer about 10 minutes
4. Add oregano and wine and cook uncovered until wine is evaporated (increase heat if needed)
5. Serve warm

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From the families; Merman, Hatch, Huffman, Krull, Deas, Crinella, Walburg