Lamb Tacos
Our lamb tacos are stuffed with gyro-flavored lamb, tangy feta cheese and crisped to perfection in a hot cast-iron skillet. After the tortilla becomes ultra crispy and the feta melts into a tangy oblivion, we open them up and stuff each taco with store-bought tzatziki (another shortcut), juicy cherry tomatoes, paper-thin red onions, and plenty of fresh dill.
Servings 10 tacos
Calories 322kcal
Cost $25
Equipment
Ingredients
- 1 1/2 tablespoon olive oil, plus more for cooking divided
- 2 cups baby dutch potatoes
- 1 pound ground lamb
- 3 garlic cloves minced
- 1/3 cup finely diced yellow onion
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 tsp dried rosemary
- ¼ teaspoon black pepper
- 10 flour tortillas fajita size
- 1 cup halved yellow cherry tomatoes
- 6 oz cup crumbled feta cheese
- ¼ cup fresh dill
- Juice of half lemon
- 1/4 red onion sliced paper thin
- 1/2 cup tzatziki
Instructions
- Preheat the oven to 450 degrees.
- Cut the potatoes and prep your other ingredients for the remaining dish while the oven preheats.
- Add the potatoes to a large sheet pan. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt and oregano. Toss to combine, pop in the oven and roast for 15-20 minutes until brown and crispy. Toss once halfway through. When you pull the potatoes out of the oven, squeeze lemon juice on top and sprinkle with a tablespoon of fresh dill. Toss and set aside.
- While the potatoes roast, cook the lamb. Heat a large skillet over medium-high heat. Once the pan is very hot, add remaining olive oil. Swirl the pan to coat and add the lamb. Use a spatula to press the lamb into the skillet, do not disturb for at least 3-4. minutes. Sprinkle the top with remaining teaspoon salt. The key is to get the lamb super crispy and brown! Once the lamb is crispy and brown on one side, use a wooden spoon to flip the lamb over and brown on the other side. After a few minutes, use the spoon to break up the meat and add the garlic, oregano, salt, paprika and black pepper. Continue to cook the lamb until it's cooked through. When the lamb is finished cooking, remove to a plate and wipe the pan clean.
- To assemble: Warm the tortillas in the microwave for 30 seconds so they are pliable. Pile about 1/4 to 1/3 cup of the lamb in the tortillas and sprinkle with a few tablespoon of feta. Fold in half. Heat the pan you cooked the lamb in to a medium-high heat. Drizzle with a little bit more olive oil (you can even spray it with olive oil cooking spray to keep the calories down or omit the oil altogether. Place two folded lamb tacos into the pan and crisp over a medium heat. When one side is brown and crispy, flip and cook on the other side. Repeat for remaining tacos.
- Once the tacos are all crispy, open them up and top with a few roasted potatoes, a dollop of tzatziki, tomatoes and plenty of fresh dill.
Nutrition
Serving: 1taco | Calories: 322kcal | Carbohydrates: 22g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 693mg | Potassium: 358mg | Fiber: 2g | Sugar: 2g | Vitamin A: 203IU | Vitamin C: 11mg | Calcium: 153mg | Iron: 2mg