Experiments in Cooking

Husband’s Ground Lamb Stirfry

Fresh herbs from the garden, garlic & onion.

Broccoli florets & stems, ready for the pan

Onions with herbs, getting browned.

One quarter of a lemon from my meyer preserves. We chopped these up finely and added them to the dish.

Nothing would get done without an appreciative audience.

Ground lamb & broc getting cooked nicely

The final product. We ate it with rice and the kid made tacos with it. Because everything tastes better in a tortilla!


Husband’s off-the-cuff lamb & broc recipe:


  • 6 cloves of garlic – minced.
  • 1/2 medium onion, diced
  • sprigs of rosemary, parsley, chives – chopped
  • 1 head broccoli, chopped into florets. Stems diced.
  • 1/4 Moroccan-style (salted) preserved meyer lemon (Sub fresh lemon juice & lemon zest if needed)
  • 12 oz ground lamb
  • 2 tbsp vegetable or olive oil
  • salt & pepper to taste

We kept the spice profile simple for this dish, choosing to only use aromatics.


Pour 2 tbsp oil on a hot pan and whirl around.

Add onions, garlic & herbs.

When onions are starting to get caramelized, add the ground lamb and cook till it starts to brown.

Add the broccoli and continue to cook, stirring as needed.

When broccoli is al dente, add the chopped lemon. Mix very well and then taste for salt. (Moroccan preserved lemons are very salty, so they need to be mixed in before any salt is added, specially if you are not rinsing the salt out, which we didn’t)

Add s&p as needed.

Cover and cook to desired softness for broccoli.

We chose to eat this wrapped in tortillas, but you could also serve with orzo or pita bread.