This is my take on a copycat version of the street cart lamb bowls you can find in NYC but with a little elevated twist with harissa instead of the traditional hot sauce and a pistachio cilantro hummus! The best part? I’m using quality Grass-Fed New Zealand lamb medallions from Silver Fern Farms, cooked medium rare and sliced thin! And it’s great for a meal prep or leftovers the next day!
Silver Fern Farms is known for their New Zealand lamb products being 100% Grass-Fed, perfectly portioned and trimmed of all fat so you get really nice lean cuts of meat.
If you’re like me and can taste the difference when using quality meats like this, then you’ll also love these New Zealand lamb products (they also have beef and venison as well)! You can find their products can be found in Fairway Markets, Morton Williams as well as NetCost Market!
Roasted Cherry Tomatoes
- 1 1/2 cups cherry tomatoes
- extra virgin olive oil
- Kosher salt
- freshly cracked black pepper
- 1 13.5 oz can chickpeas
- 1/4 cup pistachios
- 1/3 cup fresh cilantro
- 1/2 cup tahini
- 4 tablespoons extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 tablespoon + 1/2 teaspoon kosher salt
- 1 clove garlic
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or substitute an additional 1/4 cup mayo
- 1 tablespoon white vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried dill
- 1 10 oz package of 4 Silver Fern Farm Lamb Medallions approx 2.5 oz each medallion
- 2 cups cooked white rice see notes for tips
- 1/2 seeded cucumber cubed
- 2 tablespoons Harissa
- chopped cilantro mixed into white rice
Roasted Cherry Tomatoes
Preheat oven to 375 degrees F.
Add the cherry tomatoes to a cast iron skillet (preferably, but you can also use a heavy baking dish or sheet pan).
Cover with the olive oil, season with a pinch or two of salt. Roast for 35-40 minutes until the tomatoes begin to blister.
Place all ingredients into a high speed blender or food processor and blend until well combined and set aside.
Mix all ingredients together in a bowl and set aside.
Heat a cast iron skillet (preferably) or a grill pan or frying pan on medium-high heat.
Season each lamb medallion with kosher salt and freshly cracked black pepper on both sides.
When hot, drizzle some olive oil on the pan and place lamb medallions on the pan. Cook for about 3-4 minutes on each side for a medium rare. Remove from the pan and cover with aluminum foil until you're ready to slice and serve on your bowl.
When ready to make your bowl, divide the rice, cucumbers, and tomatoes into each bowl. Top optional cilantro to your white rice. Place about 1-2 heaping tablespoons of the pistachio hummus to each bowl. Slice your lamb medallions thin using a sharp knife, dive into two portions, and place on top. Add optional harissa paste. Drizzle white sauce on top and enjoy!
Tips for cooking the perfect white rice: For every 1 cup of dried rice, add 1 1/2 cups of water. Season with about 1 teaspoon of salt and 1 tablespoon of canola or vegetable oil