GREEK NACHOS
GREEK NACHOS
INGREDIENTS
Ground American Lamb
1-1/2 POUNDS
Chopped Onions
1-1/2 POUNDS
Smoked Paprika
1 TS
Fennel Seeds, Crushed, Toasted
1/2 TS
Cracked Black Pepper
1/2 TS
Kosher Salt
as needed
Plain Pita Chips
6
Diced Ripe Tomatoes
1 CUP
Sliced Scallions
1/2 CUP
Crumbled Plain Feta
1/2 CUP
Pitted Kalamata Olives, Sliced
1/2 CUP
Greek-style Nonfat Yogurt
1/2 CUP
Mint Sprigs
4
METHODOLOGY
1.In a large skillet, cook lamb over medium-high heat until almost completely browned, approximately 4 to 5 minutes, stirring often.
2. Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook 4 to 5 minutes, until the onions are almost golden.
3. Adjust seasoning with salt. Remove from heat; keep warm until ready to serve.
4. For each serving, place 1-1/2 cups warmed pita chips in a wide soup plate; top with 1 cup lamb-onion mixture. Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives.
5. Top with 2 tablespoons yogurt and garnish with a sprig of mint. Serve hot.
Plume D’ Agneau® has become known as
American raised lambs
among chefs, retailers and trusted customers
nationwide.
INGREDIENTS
Ground American Lamb
1-1/2 POUNDS
Chopped Onions
1-1/2 POUNDS
Smoked Paprika
1 TS
Fennel Seeds, Crushed, Toasted
1/2 TS
Cracked Black Pepper
1/2 TS
Kosher Salt
as needed
Plain Pita Chips
6
Diced Ripe Tomatoes
1 CUP
Sliced Scallions
1/2 CUP
Crumbled Plain Feta
1/2 CUP
Pitted Kalamata Olives, Sliced
1/2 CUP
Greek-style Nonfat Yogurt
1/2 CUP
Mint Sprigs
4
METHODOLOGY
1.In a large skillet, cook lamb over medium-high heat until almost completely browned, approximately 4 to 5 minutes, stirring often.
2. Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook 4 to 5 minutes, until the onions are almost golden.
3. Adjust seasoning with salt. Remove from heat; keep warm until ready to serve.
4. For each serving, place 1-1/2 cups warmed pita chips in a wide soup plate; top with 1 cup lamb-onion mixture. Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives.
5. Top with 2 tablespoons yogurt and garnish with a sprig of mint. Serve hot.