Greek-Style Lamb Tacos

A lot of my inspiration for food comes from the internet; Instagram, Pinterest, YouTube, etc. But sometimes my inspiration comes from misreading words. A piece entitled “Phantom Tangoes” was placed on my stand last week, but what I read was “Phantom Tacos.” And then I was totally craving tacos.

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But not just normal tacos. I wanted to do something cool and unexpected and something that would give me an excuse to buy tahini. So I made these tacos: ground lamb, tomatoes, cucumbers, feta, mint and tahini all wrapped up in romaine lettuce (yes, it’s very structurally unsound).

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Whether you’re trying to go low carb or just tired of regular tacos, I would suggest giving these a try. Even though the weather right now is rainy and cold (and not great for photography) these are a great spring dish and perfect for an easy, light dinner.

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Ingredients

  • 1 pound ground lamb
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon mint, minced
  • 1 head romaine lettuce
  • 1 cup cherry or grape tomatoes
  • 4 Persian cucumbers
  • ¼ cup feta cheese
  • ¼ cup tahini
  • more mint

Instructions

In a large cast iron skillet heated to medium heat, add your lamb. Break the lamb into pieces, then add the salt, pepper and minced mint. Stir frequently and continue cooking until the lamb is completely cooked through, then drain on a plate with a paper towel.

Next you want to prep all your toppings: cut your cucumbers, tomatoes and extra mint, then lay out some romaine leaves–I ate three by myself–and fill them with the lamb and your veggies.

Top with some feta, a drizzle of tahini and serve.

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