Greek Inspired Bowl

Ingredients
For the rice

• ​2 cups cooked white rice
• juice of 1 lemon
• 2 tbs minced flat leaf parsley

For the Salad

• 1 red bell pepper
• 1 cucumber
• 1 tbs red wine vinegar
• 1 tbs olive oil
• 1 pinch red pepper flakes
• 1/4 tsp sea salt

For the Lamb

• 2 lamb ribs
• 1 container fage lactose free green yogurt
• 2 tbs chopped dill
• juice of 1 lemon
• 2 tsp cumin
• 2 tsp garlic powder
• 3 cloves of minced garlic

Additions
Hummus
Instructions

1. For the marinate mix together the yogurt, dill, lemon, cumin, garlic powder, and garlic. Add the mixture and lamb ribs to a ziploc bag and marinate for at least 24 hours.
2. For the rice mix the rice with the lemon juice and chopped parsley. Lay downthe rice in a bowl as your base.
3. For the salad chop the cucumber and bell pepper into small pieces, add the vinegar, olive oil, red pepper flakes, and sea salt. Set aside and let the vinegar and flavors absorb while you cook the lamb.
4. Place the lab on a tray lined with tinfoil, I use the ninjafoodi airfryer it's fantastic if you have a small space. I set to searcrisp at 325 and bake for 30 minutes. 
5. Chop up your lamb into bite sized pieces and add to the bowl with the salad and rice. Top with some hummus and enjoy!