Greek Lamb Nachos
Greek Lamb Nachos
Lamb shoulder is slow-roasted to create pull-apart meat that can be transformed into two meals including these Greek nachos that are full of flavour and crunch, complimented by a fresh and tangy tzatziki.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 pita bread, cut into triangles
- Lamb shoulder cooked as per Lamb Pilaf recipe
- 1⁄2 tsp dried oregano
- Juice 1⁄2 lemon
- 1⁄4 bunch fresh parsley leaves, finely chopped
- 1⁄2 bunch fresh mint leaves, finely chopped
- 3 vine-ripened tomatoes, finely diced
- 1 lemon, cut into quarters
- 1 cucumber, grated
- 1 cup Greek yoghurt or natural yoghurt
- 1 clove garlic, minced
- Sea salt & freshly ground black pepper, to taste
Method
- Arrange pita triangles over an oven tray and bake in a preheated oven at 180°C (fan-forced) for 10 mins or until crisp. Place on a serving platter or dish.
- Make the tzatziki by combining the ingredients together in a small bowl.
- Take a portion of the cooked, pulled lamb and place it into a small pot with the dried oregano. Heat it up (if it feels dry, add a splash of stock, broth or water) then add the lemon juice. Remove from heat.
- Place brisket on top of the crispy pita chips. Top with the herbs and tomatoes and serve with the tzatziki and lemon wedges on the side.
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