Lamb Hard Tacos
Tacos. Meet Pita. These Lamb Hard Tacos are topped with a refreshing minted yogurt sauce and fresh cucumber salsa! YUM!
Lamb Hard Tacos
Jump to RecipeGenerally, when I think Tex-Mex I think of spicy, but not everybody is into spicy flavors. These Lamb Hard Tacos have just a bit of kick but are really savory and juicy. They have a Mediterranean vibe to them thanks to a fresh cucumber salsa and minted yogurt sauce on top!
They might just be the perfect mash-up between Tex-Mex and Greek! As a bonus, they take just minutes to whip up!
It can be hard to find quality, sustainably-raised lamb in grocery stores, which is why I’m so excited that Superior Farms now offers direct-to-consumer sales! You can check out their site, www.superior-farms.com, to order and they deliver it quickly and safely packaged, so you can keep it in your freezer until you are ready to cook. These Ground Lamb Tacos are a refreshing lift from your standard hard taco!
Be sure to check the end of this post for details on a special deal for Macheesmo readers!
Lamb Hard Tacos
- Serves:
- Makes 12 tacos
- Prep Time:
- Cook Time:
- Total Time:
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Tacos. Meet Pita. These Lamb Hard Tacos are topped with a refreshing minted yogurt sauce and fresh cucumber salsa! YUM!
Ingredients
Quick Cucumber Salsa:
Minted Yogurt Sauce:
Instructions
- In a medium skillet over medium heat, add olive oil and ground lamb, using a spatula to break it up as you cook. Continue to cook lamb until it’s mostly cooked and crumbled, maybe 7-8 minutes. Add minced garlic and spices to the ground lamb and ¼ cup water. Turn heat down to medium-low and continue to simmer, stirring regularly, until you are ready to serve.
- Make the salsa by finely dicing the vegetables and mixing together with a pinch of salt.
- Make yogurt sauce by combining together all ingredients. Stir until smooth.
- To make tacos, add some crumbled cheese to your hard taco shells (I recommend warming the taco shells in a 250˚F oven for a few minutes). Then add a spoonful or two of the ground lamb filling. Top with salsa and yogurt sauce. Serve immediately!
- Leftover taco fillings keep well in the fridge for a few days. Reheat meat gently over low heat or in the microwave in 30 second bursts.
Nutrition Info
Making the Lamb Taco Fillings
The lamb filling for these tacos is lightly spiced and easy to cook!
In a medium skillet over medium heat, add olive oil and ground lamb, using a spatula to break it up as you cook. Continue to cook lamb until it’s mostly cooked and crumbled, maybe 7-8 minutes. Add minced garlic and spices to the ground lamb and ¼ cup water. Turn heat down to medium-low and continue to simmer, stirring regularly, until you are ready to serve.
The salsa for these tacos is a bit different. It’s not spicy at all, but has excellent crunch and is really bright and fresh.
Make the salsa by finely dicing the vegetables and mixing together with a pinch of salt.
The tacos do need something creamy as well, so I make yogurt sauce by combining together all ingredients. Stir until smooth.
To make tacos, add some crumbled cheese to your hard taco shells (I recommend warming the taco shells in a 250˚F oven for a few minutes). Then add a spoonful or two of the ground lamb filling. Top with salsa and yogurt sauce. Serve immediately!
Leftover taco fillings keep well in the fridge for a few days. Reheat meat gently over low heat or in the microwave in 30 second bursts.
CHOMP!!
Superior Farms Lamb
This recipe is easily doubled and makes great quick lunches during the week, so I encourage you to try it out for yourself! Head over to www.superior-farms.com for your sustainably-raised American lamb and use my special promo code MACHEESMO for free 2-day shipping on your next order. You can choose from the Sizzling Grill Pack, which includes 2 boneless legs of lamb and 4 1-lb. packs of ground lamb, or the Lamb Rack Party Pack, which includes 4 8-rib racks of lamb.
Here are a few other great lamb recipes!
- Sous Vide Rack of Lamb
- Lamb Spiedies
- Greek Nachos
- Balsamic Glazed Lamb Meatball from Superior Farms
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About Macheesmo
Read MoreHello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!