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Recipe Provided By
"Shared Appetite"Prep Time
-- min
Cook Time
--minutes
Total Time
30 min
Servings
4
Ingredients
American Lamb Fries
- 1-1/2 pounds ground American Lamb
- 4 cloves garlic, minced
- 1 small red onion, grated
- 1 lemon, zested with microplane zester
- 4 tablespoons finely chopped fresh mint
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper, optional
- Kosher salt, to taste
- 2 tablespoons olive oil
- 1 bag frozen French fries, cooked according to package directions
- 1 cup crumbled feta cheese
- Israeli Salad, recipe follows
- Tzatziki, recipe follows
- Sliced olives
- Fresh torn mint or chopped parsley, for garnish
Israeli Salad
- 2 plum tomatoes, peeled, seeds removed, finely diced
- 2 tablespoons chopped parsley
- 1 cucumber, peeled, seeds removed, finely diced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt, to taste
Tzatziki
- 1/2 cucumber, peeled
- 1 cup plain Greek yogurt
- 1 lemon, juiced
- 1 clove garlic, minced
- 2 tablespoons finely chopped fresh mint
- 1/4 teaspoon dried oregano
- Kosher salt, to taste
Directions
In a medium mixing bowl, combine ground lamb, garlic, onion, lemon zest, mint, coriander, cumin, oregano and cayenne pepper; season generously with salt. Heat oil in a large skillet over medium-high heat. Brown lamb mixture, breaking into bite-size pieces as it cooks with a wooden spoon, until fully cooked; remove from heat.
Top cooked French fries with cooked lamb; sprinkle generously with feta cheese, and spoon on Israeli salad and Tzatziki. Top with olives and mint or parsley.
For the Israeli Salad: In a small mixing bowl, combine tomatoes, cucumber, parsley, oil and lemon juice; season with salt.
For the Tzatziki: Using the smaller side of a box grater, grate cucumber; soak up excess cucumber moisture with paper towels. In a small mixing bowl, combine yogurt, 3 tablespoons grated cucumber, lemon juice, garlic, mint and oregano; season with salt. Adjust seasonings as desired.
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
