Tacos. Meet Pita. These Lamb Hard Tacos are topped with a refreshing minted yogurt sauce and fresh cucumber salsa! YUM!
Ingredients
1tablespoonolive oil
1poundSuperior Farms Ground American Lamb
2clovesgarlic, minced
1 ½teaspoonsground cumin
1 ½teaspoonsonion powder
1tablespoonmild chili powder
1teaspoondried oregano
1teaspoonkosher salt
12hard taco shells
½cupcrumbled cotija or feta cheese
Quick Cucumber Salsa:
1ripe tomato, diced
¼red onion, diced
½cucumber, diced
Pinchof salt
Minted Yogurt Sauce:
1cupwhole milk yogurt
1tablespoonminced mint
½lemon, juice only
Pinchof salt
Instructions
In a medium skillet over medium heat, add olive oil and ground lamb, using a spatula to break it up as you cook. Continue to cook lamb until it’s mostly cooked and crumbled, maybe 7-8 minutes. Add minced garlic and spices to the ground lamb and ¼ cup water. Turn heat down to medium-low and continue to simmer, stirring regularly, until you are ready to serve.
Make the salsa by finely dicing the vegetables and mixing together with a pinch of salt.
Make yogurt sauce by combining together all ingredients. Stir until smooth.
To make tacos, add some crumbled cheese to your hard taco shells (I recommend warming the taco shells in a 250˚F oven for a few minutes). Then add a spoonful or two of the ground lamb filling. Top with salsa and yogurt sauce. Serve immediately!
Leftover taco fillings keep well in the fridge for a few days. Reheat meat gently over low heat or in the microwave in 30 second bursts.