Greek-Style Lamb Nachos
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A Note from Feedfeed
Take your nachos to the next level with this Greek-inspired recipe! These nachos feature plenty of fresh flavors with the star ingredient being True Aussie Ground Lamb which is a grass-fed, lean meat. There are crisp cucumbers, tomato and chickpea salad, Kalamata olives, tangy feta cheese, and a creamy yogurt and herb sauce. Everyone can make their own perfect bite and enjoy!
True Aussie Beef and Lamb is hosting a HUGE virtual dinner party on January 13 and these Greek-Style Lamb Nachos will most definitely be in attendance! Learn more and how to attend by clicking here.
Did you know around half of the lamb available today in the United States is from Australia? You can find True Aussie Beef and Lamb products in many of your favorite grocery stores here in the states! Click here to find products near you.
- Recipe Card
Recipe Card
ingredients
- 8 pieces white pita bread, cut into small triangles
- 1/4 cup olive oil, divided
- kosher salt, to taste
- freshly ground pepper, to taste
- 2 cups cherry tomatoes, halved
- 1 large English cucumber, chopped
- 1 (15 ounce) can chickpeas, drained
- 2 tablespoons red wine vinegar
- 1 cup plain Greek yogurt
- 1/4 cup mint, chopped and divided
- 1/4 cup parsley, chopped and divided
- 2 tablespoons fresh oregano, chopped and divided
- 2 tablespoons fresh dill, chopped and divided
- 3 tablespoons fresh lemon juice
- 1 pound True Aussie Ground Lamb
- 1 small red onion, finely diced
- 5 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1 cup shredded Mozzarella cheese
- 1/2 cup pitted Kalamata olives, chopped
- 1/2 cup crumbled Feta cheese
Method
Step 1
Preheat oven to 375° F. Spread the pita triangles out among two large baking sheets. Drizzle the pita triangles with 2 tablespoons olive oil, salt and pepper. Toss to evenly distribute. Bake for about 15 minutes, flipping halfway through, until golden brown and crunchy. Once done, remove from the oven and let sit on the baking sheets, leaving the oven on as well, you will use it later to melt the cheese.
Step 2
Prep cucumber, tomato and chickpea salad. In a small bowl, combine cherry tomatoes, cucumber, chickpeas, 1 tablespoon olive oil, red wine vinegar, salt and pepper. Set aside.
Step 3
Prep the mint and yogurt sauce. In a small bowl, combine the yogurt, half of the mint, half of the parsley, half of the oregano, half of the dill, lemon juice. Season with salt and pepper, to taste.
Step 4
Cook the True Aussie Ground Lamb. Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Once hot, add in ground lamb and break up the meat. Cook until browned, 10 to 15 minutes. Add in chopped red onion, garlic, salt, pepper, red pepper flakes, remaining mint, remaining parsley and remaining oregano. Stir to combine and cook for 2-3 more minutes, until garlic is fragrant. Remove from heat and set aside.
Step 5
Evenly distribute mozzarella cheese over the pita “chips.” Put back into the oven for about 4 minutes, until cheese is nice and melted. Remove from the oven. Add the cooked True Aussie Ground Lamb on top, followed by the cucumber/tomato/chickpea salad. Next, drizzle on the mint & yogurt sauce, followed by crumbled feta cheese and Kalamata olives. Squeeze some additional lemon juice on top, and garnish with some sprigs of dill. Enjoy!