Servings: 12

INGREDIENTS

4 pounds American Lamb, ground

1-1/4 pounds onions, chopped

2 tablespoons garlic, minced

1 tablespoon oregano, dry

1 tablespoon paprika, smoked

2 teaspoons fennel seeds, toasted, crushed

1 teaspoon black pepper, cracked

Kosher salt as needed

1 gallon, 2 cups pita chips, plain

3 cups  tomatoes, fresh, ripe, diced

1-1/2 cups scallions, sliced

1-1/2 cups feta, crumbled

1-1/2 cups kalamata olives, pitted, sliced

1-1/2 cups yogurt, Greek-style, nonfat

12 mint sprigs

DIRECTIONS

METHOD:

In large rondo or deep skillet, cook lamb over medium-high heat until almost completely browned.  Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook until onions are almost golden.  Adjust seasoning with salt as needed. Remove from heat; keep warm until ready to serve.

To serve:  For each serving, place 1-1/2 cups warmed pita chips on small platter or dinner plate; top with 1 cup lamb-onion mixture.  Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives. Top with 2 tablespoons yogurt and garnish with mint.  Serve hot. 

Recipe and image provided by the American Lamb Board