[Leftover] Lamb and Pita Chip Nachos
with tomatoes / cucumbers / za’atar yogurt

Name: [Leftover] Lamb and Pita Chip Nachos
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 tsp Paprika, smoked; 1/2 tsp Cumin, ground; 1/2 tsp Coriander, ground; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Cinnamon; 1 Tbsp Mint, chopped; 1 Tbsp Oil, cooking; 1 lb Lamb, ground (sub any ground meat); 2 tsp Soy sauce, low-sodium; 5 oz Carrots, shredded (look for pre-shredded); 4 oz Cheese, white cheddar, shredded; 1/2 cup Olives, green, sliced (look for pre-sliced); 10 oz Pita chips; ~2 cups Middle-Eastern Spiced Lamb (ingredients listed separately); 2 cloves Shallots, diced; 2 Tomatoes, medium, chopped; 10 oz Cucumbers, diced; 2 tsp Oil, olive; 1 cup Yogurt, plain or Greek; 2 tsp Za'atar; 1 tsp Lemon juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

With leftover spiced lamb from earlier in the week, these nachos are a fun meal to round out the week.
Smarts: Nachos are super easy to customize - add other vegetables, bottled salsa, or a mix of cheeses to make this one your own.

Ingredients

Metric

Servings:

Middle-Eastern Spiced Lamb:

Paprika, smoked - 1/2 tsp
Cumin, ground - 1/2 tsp
Coriander, ground - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Cinnamon - 1/4 tsp
Mint - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp
Lamb, ground - 1 lb (sub any ground meat)
Soy sauce, low-sodium - 2 tsp

Lamb and Pita Chip Nachos:

Carrots - 5 oz , shredded (look for pre-shredded)
Cheese, white cheddar - 4 oz , shredded
Olives, green - 1/2 cup , sliced (look for pre-sliced)
Pita chips - 10 oz
Middle-Eastern Spiced Lamb (ingredients listed separately) - ~2 cups

Cucumber-Tomato Salsa:

Shallots - 2 cloves , diced
Tomatoes, medium - 2 , chopped
Cucumbers - 10 oz , diced
Oil, olive - 2 tsp

Za’atar Yogurt:

Yogurt, plain or Greek - 1 cup
Za'atar - 2 tsp
Lemon juice - 1 tsp

Prep

Make spice mix - (Skip if made ahead for Tuesday.) Combine smoked paprika, cumin, coriander, salt, black pepper, and cinnamon. (Can be done up to 5 days ahead)
Make yogurt - Combine yogurt, za’atar, and lemon juice. Add some hot sauce (not in ingredients list) if you’d like it spicy. (Can be done up to 5 days ahead)
Shallots / Carrots (if not pre-shredded) / Cheese / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Tomatoes / Cucumbers / Mint (skip mint if lamb was made ahead for Tuesday) - Prep as directed.
Make salsa - Combine shallots, tomatoes, cucumbers, and olive oil. Season with some salt.

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Make

Heat oven to 350F / 177C degrees.
(Skip this step if lamb was already cooked ahead for Tuesday.) Heat a large skillet or wok with cooking oil over medium heat. Add lamb and cook, breaking it apart, until nearly cooked through. Add spice mix and continue cooking until lamb is browned and fully cooked, 8 to 10 minutes total. In the last two minutes of cooking, stir in soy sauce and mint. Drain any excess grease off lamb and set aside.
Spread pita chips out into one layer on a sheet pan. Top with carrots, cheese, and then cooked lamb. Bake for 6 to 8 minutes, until cheese is melted.
Finish nachos with olives and salsa. Serve yogurt on top or on the side for dipping. Enjoy!

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