Juicy ground lamb combines with shredded veggies and Greek seasonings, so if you are in the mood for crackslaw but you don’t fancy the Asian flavors, this one can be a wonderful keto substitute for the classic crackslaw recipe.
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
1 lb (450g) ground lamb (lamb mince)
1 teaspoon lemon juice
1/2 chopped yellow onion
7 oz (200g) shredded cabbage
7 oz (200g) shredded carrot
2 minced garlic cloves
Pinch of Splenda or preferred sweetener
1/2 teaspoon dried oregano
5 minced fresh mint leaves
2 tablespoons vegetable oil
1/2 cup (110g) chopped tomatoes in juice, not drained
10 halved, pitted black olives (optional)
Salt and black pepper, to taste
Chunks of feta cheese, to serve (optional)
Brown the ground lamb in a skillet.
Season with salt and pepper to taste.
Remove the meat from the pan when cooked through, and sieve off the fat if you like.
There will be quite a bit because lamb is fatty, but there are no carbs in it so leave the juices in the pan if you prefer a juicier result.
Heat the vegetable oil and cook the onions, cabbage and carrot until they are as tender as you like.
Stir in all the other ingredients except the cooked lamb.
Cook for a couple of minutes, stirring all the time to combine the flavors.
Add the ground lamb back in and stir well to mix.
Taste again and season again if it needs it.
Serve garnished with fresh herbs (optional) and perhaps some creamy feta cheese on the side.
Feta pairs well with lamb but feel free to sub your favorite cheese
I love black olives in this but green would work too