Share
Recipe Provided By
"Platings and Pairings"Prep Time
--min
Cook Time
--HR
Total Time
-- min
Servings
--
Ingredients
Tzatziki Sauce:
- 1/2 cup grated cucumber
- 1 teaspoon kosher salt
- 1 cup full-fat Greek yogurt
- 2 cloves fresh garlic (minced or grated)
- 1/4 cup fresh mint and dill leaves (chopped)
- 1 Tablespoon lemon juice
Lamb:
- 1 Tablespoon extra-virgin olive oil
- 1/2 medium onion (diced)
- 2 cloves garlic (minced or grated)
- 1 pound ground American lamb
- 2 teaspoons cumin
- 1 teaspoon dried oregano
For Serving:
- 1 head butter lettuce, leaves separated
- 8 ounces feta cheese (cubed or crumbled)
- Fresh dill
- Fresh mint
- Kalamata olives (sliced)
- Cucumbers (sliced)
- Red onions (minced)
- Cherry tomatoes (quartered)
- Lemon wedges
Directions
Tzatziki:
Place cucumber in a strainer and salt it with 1 tsp kosher salt. Let it drain for 20 minutes, then press out all of the excess liquids with the back of a spoon. Combine the cucumber with the yogurt, garlic, mint, dill and lemon juice and refrigerate until ready to serve.
Lamb:
Heat olive oil in a large cast iron skillet over medium-high heat. Add onion and cook until translucent, 2-3 minutes. Add garlic and cook 30 seconds longer, until fragrant.
Add lamb, cumin and oregano and season with a pinch of salt and pepper. Cook, breaking up with a spoon until fully cooked, about 8-10 minutes. USDA recommends ground lamb reach an internal temp of 160F.
To Serve:
Portion the lamb into the butter lettuce cups. Garnish with tzatziki, feta, fresh mint & dill, cucumbers, red onions, and tomatoes, as desired. Serve with lemon wedges on the side. Enjoy!
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
