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Lamb Nachos with Tzatziki

Servings: 2


  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup onion, diced
  • 3 rosemary sprigs
  • 1 pound ground lamb
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon zaatar
  • 1 teaspoon granulated garlic
  • 1 teaspoon kosher salt
  • tortilla chips
  • 1 1/2 cup grated Kessari cheese
  • 1 1/2 cups grated monteray jack cheese
  • crumbled feta
  • tzatziki, recipe below
  • tomato onion salad, recipe below

for the Tzatziki

  • 1 32 ounce container Greek Yogurt
  • 2 cucumbers, peeled, seeded and diced
  • 4 garlic cloves, finely chopped
  • 1 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons lemon juice

for the Tomato and Red Onion Salad

  • 1 cup tomatoes, seeded and diced
  • 1 cup white onion, diced
  • 1/4 teaspoon kosher salt
  • 1 teaspoon fresh dill, finely chopped
  • 1 teaspoon fresh mint, finely chopped
  • 2 teaspoon extra-virgin olive oil


  • In a skillet, combine the oil, onions and rosemary. Cook over medium heat until the onions are softened and the oil is fragrant, about 4-5 minutes
  • Add the lamb, oregano, zaatar, garlic and salt to the skillet. Continue to cook until the lamb is completely cooked.
  • Spray a rimmed baking sheet with canola oil. Make 1 even layer of chips on the baking sheet and top with the lamb. Then add a generous amount of cheese (and I mean a lot of cheese). Repeat this step one more time (think lasagna).
  • Place the nachos in the oven and cook for 10 to 20 minutes, or until the cheese is nicely melted and slightly browned.
  • Remove from the oven and top (to your liking) crumbled feta, tzatziki and tomato onion salad.

for the Tzatziki

  • Combine all ingredients into a large bowl. Stir well to incorporate. Cover and refrigerate at least 1 hour before service.

Tomato and Red Onion Salad

  • Combine all ingredients into a large bowl. Stir well to incorporate.