Recipes
Photo by Emily Sterne Photography
Ingredients
1 tablespoon minced garlic
1 red onion, minced
1 minced jalapeno
1/2 teaspoon ground cumin
1 pound ground lamb
Juice and zest of 1 lemon
1 tablespoon sriracha
1 cup plain, non-fat Greek yogurt
6 mint leaves, fine ribbon
1 cup 1/4-inch diced cucumbers
1/2 head iceberg, finely shredded
Kosher salt and freshly ground black pepper to taste
1 package small corn tortillas, heated up on grill
extra virgin olive oil for cooking
Directions
In a large skillet or saute pan coated lightly with oil, sautee the garlic, onion, jalapeno and cumin until lightly caramelized. Add in the lamb, season and cook through, about 5 minutes. Fold in lemon juice and check for flavor. Meanwhile, mix the sriracha, yogurt, mint, cukes and lemon zest, season. Warm tortillas, make tacos.
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