Skillet Suppers: Ground Lamb with Asparagus, Peas, and Tzatziki Sauce
This is a super fast and easy weeknight meal that's full of vegetables and protein, with a creamy yogurt sauce to top it all off. I'm a huge fan of using a microplane to cut down on time, and you'll often find me using it for grating garlic in addition to vegetables like cucumber, as I do in this recipe. It cuts down on time but still gives you a smooth consistency and that fresh cucumber flavor, so you can make a quick, tasty tzatziki sauce for the dish.
You can definitely use ground chicken instead of lamb in this recipe. Feel free to play around with the spices if you're out of coriander or don't want the spicy kick of cayenne pepper.
While I find shucking peas to be relaxing and almost meditative, if you're in a time crunch or fresh peas aren't in season, then frozen peas are a great substitute. If peas or asparagus aren't available, you can also toy with the recipe and substitute other quick-cooking vegetables.
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About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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