The weekend is over, September is here and the buzz of Fall is sweeping over the internet. I’ve seen numerous gleeful posts on Facebook about Pumpkin Spice Latte’s, and alas I must face the end of summer. I can’t say that this thrills me, but I do look forward to the foods and flavors of Fall.
As tomatoes reach the close of their season, I made use of them one more time in this Greek-inspired taco. I have made a few different lamb chop recipes, but ground lamb was new for me. I will admit, that lamb is not for everyone as it is a bit gamey. But, I thought that the gamey taste was toned down considerably by the tzatziki sauce and the tomato-cucumber relish. And served on a pita instead of a traditional tortillas was a good addition.
All-in-all I really enjoyed the taco and I’m glad to have another lamb dish under my culinary belt 😉
Greek Lamb Tacos
Source: Jeff Mauro
- 1 tablespoon olive oil
- 2 pounds ground lamb
- Kosher salt and freshly ground black pepper
- 1/2 red onion, minced
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons dry red wine
Feta Mint Tzatziki
- 1 English cucumber
- 1 cup whole-milk Greek yogurt
- 1/2 cup crumbled feta cheese
- 1 clove garlic, minced or pressed
- 2 tablespoons minced fresh mint
Cucumber Tomato Relish
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 firm tomatoes, seeded and diced
- 1 English cucumber, seeded and diced
- 1/2 red onion, diced
- Freshly ground black pepper
- 4 non-pocket pitas, oiled and lightly griddled on each side
- For the cucumber tomato relish, toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to allow the flavors to combine.
- For the tzatziki, grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Cover and refrigerate until ready to useAdjust the seasoning if necessary.
- Heat the oil over medium-high heat in a large skillet. Add the lamb, sprinkle with salt and pepper, and cook until the meat browns. Remove the lamb with a slotted spoon and set aside.
- Reduce the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant.
- Add the tomato paste and cook until it caramelizes, about 3 minutes. Add the red wine and deglaze the pan, scraping any bits up that have adhered to the pan.
- Add the lamb back in, stir and set aside.
- To assembled the tacos, slather the tzatziki onto the pitas, and top with lamb and relish. Fold over and enjoy!