Step 1

Place the sliced onions in a small bowl, cover with the vinegar and set aside to quick pickle while you prepare the rest of the meal.

Step 2

Add rice and water to a small sauce pot. Bring to a boil, stir, then cover, reduce heat to low and let simmer until rice absorbs all the liquid.

Step 3

While rice cooks, place the olive oil in a large skillet over medium heat.

Step 4

Once hot, add the lamb. Cook until browned, breaking into small pieces as it cooks with a spatula. Drain off the excess liquid/fat from the pan, return to the heat and add the oregano, dill, salt and pepper. Toss to combine, remove from heat and set aside.

Step 5

Assemble by spooning rice into 4 servings bowls. Evenly distribute the lamb, cucumbers, kalamata olives and pickled onions (drained from vinegar) around the bowls. Sprinkle with feta and garnish with fresh dill before serving.