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Recipe Provided By
American Lamb BoardServings
12
Ingredients
- 4 pounds American Lamb, ground
- 1-1/4 pounds onions, chopped
- 2 tablespoons garlic, minced
- 1 tablespoon oregano, dry
- 1 tablespoon paprika, smoked
- 2 teaspoons fennel seeds, toasted, crushed
- 1 teaspoon black pepper, cracked
- Kosher salt, as needed
- 1 gallon plus 2 cups pita chips, plain
- 3 cups tomatoes, fresh, ripe, diced
- 1-1/2 cups scallions, sliced
- 1-1/2 cups feta, crumbled
- 1-1/2 cups Kalamata olives, pitted, sliced
- 1-1/2 cups yogurt, Greek-style, nonfat
- 12 mint sprigs
Directions
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.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
