by Alexa Santos Greek-Style Lamb Nachos

Method

Preheat oven to 375° F. Spread the pita triangles out among two large baking sheets. Drizzle the pita triangles with 2 tablespoons olive oil, salt and pepper. Toss to evenly distribute. Bake for about 15 minutes, flipping halfway through, until golden brown and crunchy. Once done, remove from the oven and let sit on the baking sheets, leaving the oven on as well, you will use it later to melt the cheese.

Prep cucumber, tomato and chickpea salad. In a small bowl, combine cherry tomatoes, cucumber, chickpeas, 1 tablespoon olive oil, red wine vinegar, salt and pepper. Set aside.

Prep the mint and yogurt sauce. In a small bowl, combine the yogurt, half of the mint, half of the parsley, half of the oregano, half of the dill, lemon juice. Season with salt and pepper, to taste. 

Cook the Aussie Beef & Lamb's Ground Lamb. Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Once hot, add in ground lamb and break up the meat. Cook until browned, 10 to 15 minutes. Add in chopped red onion, garlic, salt, pepper, red pepper flakes, remaining mint, remaining parsley and remaining oregano. Stir to combine and cook for 2-3 more minutes, until garlic is fragrant. Remove from heat and set aside. 

Evenly distribute mozzarella cheese over the pita “chips.” Put back into the oven for about 4 minutes, until cheese is nice and melted. Remove from the oven. Add the cooked Aussie Beef & Lamb's Ground Lamb on top, followed by the cucumber/tomato/chickpea salad. Next, drizzle on the mint & yogurt sauce, followed by crumbled feta cheese and Kalamata olives. Squeeze some additional lemon juice on top, and garnish with some sprigs of dill. Enjoy!