Recipe provided by | Running to the Kitchen
Preparation Time: 20 minutes Cook Time: 7 minutes
Serves: 4
INGREDIENTS
1/2 pound ground American lamb
1 tablespoon chopped fresh dill (or 1/2 teaspoon dried)
1/2 teaspoon dried oregano
salt and pepper to taste
2 spring onions, trimmed, cleaned and sliced lengthwise
1 tablespoon extra virgin olive oil
1 radish, thinly sliced
1/2 cup fresh peas
1/2 cup shredded carrots
8 ounces corn tortilla chips
4 ounces crumbled feta
DIRECTIONS
Cook lamb in medium skillet over medium-high heat with dill, oregano, salt and pepper until browned and temperature reaches 160°F. Set aside.
Preheat oven to 400°F. Place spring onions on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes flipping half way through. Remove from oven, let cool then chop.
Assemble the nachos on a small baking sheet. Start with a layer of tortilla chips then layer cooked lamb, roasted spring onions, peas, radishes, carrots and feta. Repeat for 3 or 4 layers until all ingredients are used up.
Place nachos in the oven for 5-7 minutes just to warm through and slightly soften the feta.
Remove garnish with extra fresh dill and mint if desired and serve immediately.
