Lamb Tacos

Lamb Tacos

I LOVE easy.  Anytime I can come home from work and press the easy button for something delicious and quick, I’m IN.  Don’t get me wrong, there are some recipes that warrant some extra labor, but the last thing I want to do when I’ve had a particularly long day at the office is spend several hours in the kitchen.  These Lamb Tacos offer the perfect solution for easy and nom-worthy.  They’re simple enough that you can make them in under 15 minutes, but they will not cease to impress your taste buds.

These tacos are my quick & dirty version of a Greek gyro.  They’re fresh and flavorful – the lamb exudes the herbal flavor of rosemary, and the dill greek yogurt sauce is tangy and tasty.  I imagine sitting atop a rooftop terrace in Athens, munching on the real deal whenever I enjoy these tacos.  Not a bad scenario, right?

To make Lamb Tacos, start by heating a large skillet on medium-high, then dice half of an onion (about a 1/2 cup). Throw the onion and raw lamb meat in the skillet, and break up the meat with a spatula.  Season with rosemary, salt, and pepper, then cook until meat is evenly browned, about 8-10 minutes, stirring occasionally.

Lamb meat

While the meat is browning, make your dill greek yogurt sauce.  Combine 3.5 oz of plain greek yogurt in a bowl with dill, add salt and pepper to taste, and mix well.

Next, warm your tortillas.  A quick way to warm them is to stack them on a plate, with damp paper towels in between each tortilla, then microwave for about 30 seconds (easy, right?).  Lay your warm tortilla on a plate and start building your taco! 🙂

Place a handful of mixed greens (I like to mix arugula and spinach) and sliced cherry tomatoes in the middle of your tortilla.  Top with ground lamb, and finish off with greek yogurt sauce.

Lamb Tacos

Then… CONSUME! 🙂

Bon appétit!

-G

15-Minute Lamb Tacos

  • 1 lb ground lamb
  • 1/2 cup of onion, diced
  • 2 tsp of rosemary
  • 2 cups of mixed greens
  • 1 cup cherry tomatoes, sliced in half
  • 4 Tortillas
  • 3.5 oz plain greek yogurt (1/2 of a single-serve Chobani)
  • Dill
  • Salt & pepper (to taste).

Heat a large skillet on medium high.  Dice half an onion (about a 1/2 cup). Throw onion and raw lamb meat in the skillet, and break up meat with a spatula.  Season with rosemary, salt, and pepper.  Cook about 8-10 minutes.

In a separate small bowl, mix greek yogurt sauce.  Combine greek yogurt and dill, and add salt and pepper to taste.  Warm tortillas, then top with greens, tomatoes, and ground lamb.  Finish with a spoonful of greek yogurt sauce.

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