Mediterranean Lamb Nachos

Mediterranean Lamb Nachos



1 1/2 lbs ground Shepherd’s Pride or Cedar Springs Lamb
1 1/2 cups chopped onions
2 tsp minced garlic
1 tsp dry oregano
1 tsp smoked paprika
1/2 tsp crushed, toasted fennel seeds
1/2 tsp cracked black pepper
Kosher salt, as needed
6 cups plain pita chips
1 cup diced ripe tomatoes
1/2 cup sliced scallions
1/2 cup crumbled plain feta
1/2 cup sliced pitted Kalamata olives
1/2 cup Greek-style nonfat yogurt
4 mint sprigs


  1. In a large skillet, cook lamb over medium-high heat until almost completely browned, approximately 4 to 5 minutes, stirring often.
  2. Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook 4 to 5 minutes, until the onions are almost golden. Adjust seasoning with salt.
  3. Remove from heat; keep warm until ready to serve.
  4. For each serving, place 1 1/2 cups warmed pita chips in a wide soup plate; top with 1 cup lamb-onion mixture.
  5. Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives.
  6. Top with 2 tablespoons yogurt and garnish with a sprig of mint. Serve hot.

Recipe and Image provided by the American Lamb Board.

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