Pulled Lamb Mediterranean Nachos

Great news lamb lovers! Here's another great recipe for all of you to enjoy! Use your favorite Toufayan Pita and let us know how you loved these Mediterranean nachos! Recipe courtesy of spicechronicles.com

Pulled Lamb Mediterranean Nachos
For the Lamb
 2 tbsp olive oil
 1 tsp whole cumin seeds
 1 large onion thinly sliced
 6 cloves of garlic, thinly sliced
 4 to 6 lamb loin chops (about 1 and 1/2 pounds of lamb)
 1 tsp salt or to taste
 1 tbsp dried oregano
 1 tsp red pepper flakes
For the Pita Chips
 4 loafs of toufayan sweet onion or multigrain pita
 olive oil to drizzle
For the Toppings
 1/2 cup crumbled fresh feta cheese
 1 cup chopped tomatoes
 1 cup sliced mini bell peppers
 1/4 cup diced cucumber
 2 tbsp chopped red onion
 1/4 cup beaten yogurt (optional)
 2 tbsp chopped fresh parsley
 2 tbsp pine nuts
 Smoked paprika
1

Heat the olive oil and add the whole cumin seeds and wait until the seeds begin to sizzle. Add in the onion and the garlic and cook for 5 minutes.

2

Add in the lamb chops and cook for 4 to 5 minutes until the lamb chops are well browned.

3

Add in the salt, oregano and red pepper flakes and 1 cup water. Cover and cook the lamb for 2 hours on very low heat until the lamb is very tender. You can use a pressure cooker to speed up the time.

4

Remove the lid and cook until all the water is absorbed. Cool and shred the meat.

5

While the lamb is cooking, pre-heat the oven to 350 degrees. Cut the pita bread into pieces and separate the layers Sprinkle with olive oil and bake for about 6 to 7 minutes until crisp.

6

To assemble in a deep bake proof casserole add a layer of pita chips, add the shredded lamb. Cover with more pita chips and add the crumbled feta cheese, and chopped tomatoes. Bake for about 10 minutes until the feta cheese has melted.

7

Toss with the cucumbers, red onions and parsley! Drizzle with the yogurt if using and the pinenuts.

8

Sprinkle with smoked paprika

9

Serve hot and enjoy!

Ingredients

For the Lamb
 2 tbsp olive oil
 1 tsp whole cumin seeds
 1 large onion thinly sliced
 6 cloves of garlic, thinly sliced
 4 to 6 lamb loin chops (about 1 and 1/2 pounds of lamb)
 1 tsp salt or to taste
 1 tbsp dried oregano
 1 tsp red pepper flakes
For the Pita Chips
 4 loafs of toufayan sweet onion or multigrain pita
 olive oil to drizzle
For the Toppings
 1/2 cup crumbled fresh feta cheese
 1 cup chopped tomatoes
 1 cup sliced mini bell peppers
 1/4 cup diced cucumber
 2 tbsp chopped red onion
 1/4 cup beaten yogurt (optional)
 2 tbsp chopped fresh parsley
 2 tbsp pine nuts
 Smoked paprika

Directions

1

Heat the olive oil and add the whole cumin seeds and wait until the seeds begin to sizzle. Add in the onion and the garlic and cook for 5 minutes.

2

Add in the lamb chops and cook for 4 to 5 minutes until the lamb chops are well browned.

3

Add in the salt, oregano and red pepper flakes and 1 cup water. Cover and cook the lamb for 2 hours on very low heat until the lamb is very tender. You can use a pressure cooker to speed up the time.

4

Remove the lid and cook until all the water is absorbed. Cool and shred the meat.

5

While the lamb is cooking, pre-heat the oven to 350 degrees. Cut the pita bread into pieces and separate the layers Sprinkle with olive oil and bake for about 6 to 7 minutes until crisp.

6

To assemble in a deep bake proof casserole add a layer of pita chips, add the shredded lamb. Cover with more pita chips and add the crumbled feta cheese, and chopped tomatoes. Bake for about 10 minutes until the feta cheese has melted.

7

Toss with the cucumbers, red onions and parsley! Drizzle with the yogurt if using and the pinenuts.

8

Sprinkle with smoked paprika

9

Serve hot and enjoy!

Pulled Lamb Mediterranean Nachos