Step 1

Toss together the lamb, oregano, lemon juice, salt, and pepper. Set aside and let marinate for 15 minutes while you make the sauce.

Step 2

For the sauce, combine all the ingredients in a small bowl. Cover and refrigerate until ready to serve.

Step 3

Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.

Step 4

Add half of the lamb and cook until liquid is absorbed and the meat has lost it’s red color, stirring constantly.

Step 5

Transfer cooked lamb to a plate, and repeat with the remaining oil and lamb.

Step 6

Serve the meat over a medley of freshly roasted peppers, tomatoes and asparagus. Spoon desired amount of sauce over the meat (I like extra!)