Greek Nachos
Recipe by American Lamb Board
Ingredients:
4 lbs. American Lamb, ground
1-1/4 pounds Onions, chopped
2 Tbsp. Garlic, minced
1 Tbps. Oregano, dry
1 Tbsp. Paprika, smoked
2 tsp. Fennel seeds, toasted, crushed
1 tsp. black pepper, cracked
as needed, kosher salt
1 gallon, 2 cups pita chips, plain
3 cups tomatoes, fresh, ripe, diced
1-1/2 cup scallions, sliced
1-1/2 cup feta, crumbled
1-1/2 cup Kalamata olives, pitted, sliced
1-1/2 cup yogurt, Greek-style, nonfat
12 mint springs
Procedure:
- In large rondo or deep skillet, cook lamb over medium-high heat until almost completely browned. Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook until onions are almost golden. Adjust seasoning with salt as needed. Remove from heat; keep warm until ready to serve.
- To serve: For each serving, place 1-1/2 cups warmed pita chips on small platter or dinner plate; top with 1 cup lamb-onion mixture. Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives. Top with 2 tablespoons yogurt and garnish with mint. Serve hot.
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