Mediterranean Lamb Bowls (Easy Ground Lamb Recipe)

These Mediterranean lamb bowls are vibrant, filling, and loaded with texture—spiced ground lamb, golden turmeric rice, crisp cucumbers and tomatoes, creamy hummus, and salty feta all in one bowl. You get warm Middle Eastern-inspired spices, lots of fresh herbs, and bright Mediterranean flavors in every bite, and it all comes together in just a few simple steps. It’s one of my favorite ground lamb recipes because it works for meal prep, quick weeknight dinners, or easy entertaining. If you’ve tried my Kafta Kabobs or Lamb Breast recipe, you already know I don’t mess around with lamb, and this Mediterranean-style ground lamb bowl delivers everything you’d want in a flavorful, easy ground lamb recipe.

Why You'll Love This Ground Lamb Recipe

This recipe turns simple ground lamb into something bold and aromatic in just minutes. The spices do most of the heavy lifting here. Paprika, allspice, garlic, ginger, and red pepper flakes give the ground lamb a deep, almost shawarma-style flavor, while fresh mint and parsley brighten it so it never feels heavy.  It’s one of those ground lamb recipes that tastes like you spent way more time on it than you actually did.

I also love how complete these Mediterranean lamb bowls feel. You’ve got fluffy turmeric rice on the bottom, then the savory spiced ground lamb, crunchy cucumbers, juicy tomatoes, creamy hummus, and tangy feta on top. Every bite has a mix of textures—soft, crunchy, creamy—and you get protein, carbs, and veggies all in one bowl. It’s super customizable too, so everyone can build their own bowl with extra hummus, more veggies, or extra lamb depending on what they like.

This has become a go-to ground lamb dinner at my house because it checks so many boxes: it’s great for meal prep, it reheats really well, and it’s easy to scale up for a crowd. If you’re looking for a flavorful ground lamb recipe that feels a little different from the usual pasta or tacos, these ground lamb bowls are exactly what you want in your weeknight rotation.

Ingredients You’ll Need

For the Spiced Ground Lamb:

• 1 lb ground lamb
• 1 tablespoon olive oil
• ¼ cup finely diced onion
• 4 cloves garlic, finely minced
• 1 teaspoon paprika
• 1 teaspoon allspice
• ½ teaspoon red pepper flakes
• ¼ teaspoon ground ginger
• Salt, to taste
• Black pepper, to taste
• ¼ cup fresh mint, chopped (plus more for garnish)
• ¼ cup fresh flat-leaf parsley, chopped (plus more for garnish)

For the Bowls:

• 1 cup turmeric rice (or any rice you prefer)
• Spiced ground lamb
• 1 tomato, diced
• 1 cucumber, peeled and diced
• 1 cup hummus (store-bought or homemade)
• 1 cup crumbled feta cheese
• 2 pieces pita bread (optional)

How To Make Mediterranean Lamb Bowls

Step 1: Cook the Onion and Garlic

Heat a large sauté pan over medium heat and add the olive oil. Once the oil is hot and shimmering, add the diced onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions start to soften and turn translucent and the garlic smells fragrant (but not browned)

Step 2: Cook the Ground Lamb

Add the ground lamb to the pan, breaking it up with a wooden spoon or spatula. Cook, stirring occasionally, until the lamb is browned and cooked through, about 6–8 minutes. If there’s a lot of excess fat, you can spoon off a little, but leave some in the pan for flavor.

Step 3: Add the Spices and Seasonings

Sprinkle in the paprika, allspice, red pepper flakes, ground ginger, salt, and black pepper. Stir well so the spices coat the lamb evenly. Let the mixture cook for another 1–2 minutes, stirring frequently, to toast the spices and deepen the flavor. Turn off the heat and stir in the chopped fresh mint and parsley.

Step 4: Prep Your Bowl Ingredients

While the lamb is cooking, warm your turmeric rice if it’s been chilled, and chop the cucumbers and tomatoes into bite-size pieces. Crumble the feta and get the hummus ready for scooping so assembling the bowls goes quickly.

Step 5: Assemble the Bowls and Serve

Start each bowl with a generous scoop of turmeric rice as the base. Top with some of the spiced ground lamb, then add piles of chopped cucumbers and tomatoes around the bowl. Add a dollop (or two) of hummus and a handful of crumbled feta. Finish with an extra sprinkle of fresh mint and parsley if you’d like. Serve the ground lamb bowls right away while the lamb and rice are still warm.

Expert Tips for The Best Ground Lamb Bowls

• Use high-quality ground lamb with some fat. Ground lamb that’s around 80/20 (or 85/15) is ideal for these bowls. A little fat keeps the meat juicy, tender, and flavorful as it browns. If the lamb is too lean, it can dry out and taste flat. If there’s a lot of excess fat after browning, you can spoon off a bit, but don’t drain it completely—you want some of that flavor in the pan.
• Brown the lamb, don’t just steam it. For the best flavor, let the lamb cook undisturbed for a few minutes at a time so it can really brown on the bottom before you stir it. Browning builds those crispy, caramelized bits that give the meat a deeper, richer taste instead of a pale, steamed texture.
• Bloom the spices in the pan. After the lamb is cooked through, add the paprika, allspice, red pepper flakes, ginger, salt, and pepper and cook them for 1–2 minutes. Letting the spices toast in the hot fat “blooms” their flavor and makes the whole dish taste more aromatic and complex. If you add them too early, they can burn; too late, and they don’t fully open up.
• Taste and adjust for salt and heat. Different brands of ground lamb and feta can vary in saltiness, and red pepper flakes can hit differently too. After the lamb and spices are mixed, taste and adjust the seasoning. Add more salt, pepper, or red pepper flakes as needed so the meat tastes bold on its own before you add it to the bowls.
• Don’t skip the fresh herbs. Mint and parsley are what take these Mediterranean lamb bowls from good to restaurant-level. They cut through the richness of the lamb and warm spices and add a fresh, bright flavor in every bite. Stir some into the lamb off the heat and sprinkle more on top of the finished bowls for extra freshness.
• Prep the components ahead for easy meals. This is an awesome meal prep recipe. You can cook the ground lamb and turmeric rice in advance and store them in separate containers in the fridge. Reheat them gently in the microwave or on the stovetop, then add fresh veggies, hummus, and feta when you’re ready to eat so the bowls still feel fresh.
• Choose a creamy hummus you actually love. Hummus is a big part of the texture here—it acts like a built-in sauce. A smooth, creamy hummus makes the bowls taste richer and ties everything together. Use your favorite store-bought hummus or a homemade version with plenty of olive oil and lemon.
• Upgrade the veggies and toppings. The basic combo of cucumbers and tomatoes is great, but you can easily dress these bowls up. Add quick pickled red onions, shredded lettuce, Kalamata olives, roasted red peppers, or sliced radishes for extra crunch and Mediterranean flair. A squeeze of fresh lemon juice or a drizzle of good olive oil on top is an easy finishing touch.
• Swap the protein if you need to. If you don’t have lamb or are cooking for someone who doesn’t love it, ground beef, chicken, or turkey will also work. Since those meats are milder, bump the spices slightly and taste as you go so the flavor still pops.
• Serve with a sauce for extra richness. If you want to make the bowls feel even more like a takeout-style Mediterranean plate, drizzle them with a simple yogurt sauce, tahini sauce, or tzatziki. The cool, tangy sauce pairs really well with the warm, spiced ground lamb and makes the whole bowl feel more “finished.”

Variations You Can Try

• Spicy Mediterranean Lamb Bowls: If you like heat, bump up the red pepper flakes in the lamb or add a pinch of cayenne as it cooks. You can also swirl chili crisp or chili oil over the finished bowls for an extra spicy kick. This works especially well if you’re serving the bowls with a cooling yogurt or hummus on the side.
• Greek-Style Ground Lamb Bowls: Turn these into Greek lamb bowls by adding sliced Kalamata olives, thinly sliced red onions, and a big spoonful of tzatziki on top. The cool, garlicky yogurt sauce pairs perfectly with the warm spiced ground lamb and makes the bowls taste like your favorite Greek takeout plate.
• Roasted Veggie Lamb Bowls: Instead of using raw cucumbers and tomatoes, roast a mix of zucchini, eggplant, bell peppers, or red onions with olive oil, salt, and pepper. Pile the roasted vegetables over the rice and top with the spiced ground lamb, hummus, and feta. The caramelized veggies add a deeper, sweeter flavor and make the bowls feel extra cozy.
• Low-Carb Ground Lamb Bowls: To keep things lighter or low carb, swap the turmeric rice for cauliflower rice or a bed of salad greens. The seasoned ground lamb, hummus, and feta still give you tons of flavor and healthy fats, and the bowls stay just as satisfying without the extra carbs.
• Add Flavor with a Tahini or Lemon-Tahini Drizzle: Finish the bowls with a drizzle of tahini sauce or a simple lemon-tahini dressing (tahini, lemon juice, garlic, water, salt). It adds nutty richness, extra creaminess, and ties all the Mediterranean flavors together. This is a great option if you want a dairy-light or dairy-free topping instead of (or in addition to) feta.

Ground Lamb Bowl Recipe FAQs

Can I meal prep these Mediterranean ground lamb bowls?

Yes, these ground lamb bowls are perfect for meal prep. Cook the spiced ground lamb and rice, let them cool, then store them in separate airtight containers in the fridge for 3–4 days. Keep the fresh veggies, hummus, and feta in their own containers so they stay crisp and creamy. When you’re ready to eat, reheat the lamb and rice, then add the cold toppings and herbs so the bowl still tastes fresh and has great texture.

Can I make these lamb bowls dairy-free?

Absolutely. To make this ground lamb bowl recipe dairy-free, simply leave off the feta or swap it for a dairy-free feta-style cheese. Make sure your hummus is dairy-free (most are), and you can add extra avocado, olives, or a tahini drizzle for richness. The spiced ground lamb, herbs, and veggies provide plenty of flavor, so you won’t miss the dairy.

Can I use quinoa instead of rice?

Yes, quinoa works really well in these bowls. Just cook it according to the package directions and use it as the base instead of rice. You can also use couscous, farro, bulgur, or even a mix of grains if you’d like. All of these soak up the juices from the ground lamb and pair nicely with the Mediterranean flavors.

What’s the best rice to use for lamb bowls?

Turmeric rice or Mediterranean rice is a great choice because it adds color, a little earthiness, and extra flavor, but you don’t have to use it. Jasmine or basmati rice both work really well and give you a fluffy, fragrant base. Brown rice is a good option if you want more fiber and a slightly nutty flavor. Use whatever you normally enjoy with Mediterranean or Middle Eastern-style dishes.

Can I make these bowls with a different ground meat instead of lamb?

Yes, you can definitely swap the protein. Ground beef, chicken, or turkey all work in this recipe. Since they’re milder than lamb, you may want to increase the spices slightly and taste as you go so the flavor still pops. The method is the same—brown the meat, bloom the spices, and finish with fresh herbs—so it’s an easy way to turn this into a versatile ground meat bowl recipe.

How do I reheat leftover ground lamb bowls?

For the best texture, store the lamb and rice separately from the fresh toppings. Reheat the lamb and rice together in the microwave in short bursts, stirring once or twice, or warm them in a skillet over medium heat with a splash of water or broth. Once hot, add your cucumbers, tomatoes, hummus, and feta on top. This keeps the veggies crisp and the hummus creamy instead of overcooked.

Can I freeze the ground lamb for future bowls?

Yes, the cooked spiced ground lamb freezes well. Let it cool completely, then transfer it to a freezer-safe bag or container and freeze for up to 2–3 months. Thaw it overnight in the fridge, then reheat in a skillet or microwave until hot. For the best results, freeze just the lamb and cook fresh rice and veggies when you’re ready to assemble your Mediterranean lamb bowls.

Lamb Recipes To Try Next

• Oven roasted lamb shoulder
• Lamb lollipops
• Lamb burgers
• Lamb vindaloo
• Sous vide lamb chops