For the Marinated Feta Salad

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6 ounces crumbled feta cheese (¾ cup)

1 English cucumber, sliced into thin half moons

1 heirloom or 2 roma (plum) tomatoes, small dice

½ cup pitted Kalamata olives, halved

2 tablespoons finely chopped dill, additional for topping (optional)

3 tablespoons olive oil

Juice of ½ lemon

Zest of ½ lemon (about ½ tablespoon, use the remaining lemon half for serving if desired)

1 teaspoon kosher salt

½ teaspoon ground black pepper

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For the Spiced Lamb

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1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon smoked paprika

½ tablespoon olive oil

1 pound ground lamb (85% lean) or ground chicken

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For the Lemon Dill Orzo

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1 cup dry gluten-free orzo

Juice of 1 lemon

2 tablespoons finely chopped dill

½ teaspoon garlic powder

½ teaspoon kosher salt

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INSTRUCTIONS

1. Make the marinated feta salad: Add the feta, cucumber, tomato, olives, dill, olive oil, lemon juice, lemon zest, salt, and black pepper to a medium bowl. Toss to combine and mix well. Cover and chill until serving.

2. Combine the coriander, cumin, garlic powder, oregano, salt, black pepper, and paprika in a small bowl and set aside.

3. Cook the meat: Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the ground lamb. Cook, stirring occasionally and breaking apart as it cooks until browned all over, 5 to 7 minutes. Stir in the spice mix and cook until aromatic, about 2 minutes.

4. Make the orzo: While the lamb cooks, bring a salted pot of water to a boil. Add the orzo and cook until al dente, about 9 minutes. Drain the water then return the orzo to the pot off the heat. Mix with a drizzle of olive oil to prevent sticking. Add the lemon juice, dill, garlic powder, and salt and mix.

5. Assemble the bowls: Evenly divide the orzo, cooked lamb, and feta salad among four bowls. Top with additional chopped dill, if desired, and optionally serve with a lemon wedge.